* Exported from MasterCook *
Iraqi Yogurt Rice Soup - Hasa Laban ma'Rizz
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
1/2 cup rice -- rinsed
2 cups water
5 cups yogurt
2 cloves garlic -- crushed
salt and freshly ground pepper to taste
1 cup finely chopped fresh mint
Place rice and water in a saucepan and cook over a medium heat for about
20 minutes or until rice is cooked but still firm.
Remove the saucepan from heat; gradually add yogurt, garlic, salt, and
pepper, stirring constantly. Return to heat and continue to stir until the
soup begins to boil; immediately remove from heat and stir in the mint
just before serving.
Serves 8.
In the Middle East, countless varieties of yogurt soup are prepared. Hot,
cold, spicy, or sweet, they are all exotic and delectable.
Cuisine:
"MidEastern"
Source:
"Classic Vegetarian Cooking from the Middle East and North Africa by
Habeeb Salloum, Interlink Books, 2007"
S(Formatted by Chupa Babi):
"Nov 2009"
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Per Serving (excluding unknown items): 142 Calories; 5g Fat (32.4%
calories from fat); 7g Protein; 18g Carbohydrate; 1g Dietary Fiber; 19mg
Cholesterol; 77mg Sodium. Exchanges: 1/2 Grain(Starch)
Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0
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