Growing at the Speed of Life - A Year in the Life of My First Kitchen Garden

Serve with baked tortilla or pita chips, or
jicama slices.

Per serving : 62 calories, 0 g fat, 0 g saturated fat, 11 g
carbohydrate, 4 g protein, 4 g dietary fi ber, 122 mg
sodium. Exchanges: 1 Starch

PEA SALAD WITH



CURRY AND ALMONDS

This looks so rich and creamy, you may think it
shouldn’t be allowed. Yet this luscious fi rst
course provides 1½ vegetable servings per per­
son, and check out the nutrition numbers!
SERVES 4

2 cups small new peas
1 cup peeled and chopped jicama
½ cup finely chopped sweet onion
2 tablespoons roughly chopped toasted
almonds
¼ cup light mayonnaise
¼ cup nonfat plain yogurt
1 teaspoon mild curry powder
Pinch cayenne
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

Place the peas, jicama, onions, and almonds in
a bowl.
Combine the mayonnaise, yogurt, curry
powder, cayenne, salt, and black pepper. Add
to the vegetables and mix well.

Per serving : 118 calories, 3 g fat, 0 g saturated fat, 18 g

carbohydrate, 5 g protein, 7 g dietary fi ber, 161  mg

sodium. Exchanges: 1 Starch, ½ Fat

RISI BISI

Perhaps the second most famous combination

of grain and legume—after rice and beans—is

this dish, which is a visual delight and a treat

for pea lovers. It’s also a complete protein

combination.

SERVES 4

⅔ cup Arborio or pearl rice

1⅓ cups low-sodium chicken or vegetable

stock (see page 288)

2 cups fresh small peas, lightly steamed

(4 minutes)

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

2 tablespoons freshly grated Parmesan cheese

Bring the rice and stock to a boil in a covered

saucepan. Reduce the heat as low as possible

and cook, covered, 15 minutes or until the rice

is tender.

Stir in the peas, salt, black pepper, and Par­

mesan cheese.

Per serving : 101 calories, 2 g fat, 1 g saturated fat (9%

calories from saturated fat), 15 g carbohydrate, 6 g

protein, 4 g dietary fiber, 323 mg sodium. Exchanges:

1 Starch, ½ Fat

PEAS • 209