Against the Grain 150 Good Carb Mediterranean Recipes Green Bean Salad with Onions and Ham Use young, tender greens for this salad, and trim them well. 6 servings 1 pound green beans, trimmed 1/4 cup extra virgin olive oil 3 tablespoons red wine vinegar Salt and freshly ground black pepper 1 large white onion, minced 2 roasted red peppers in brine, drained and diced 2 ounces Spanish ham or prosciutto di Parma, chopped 1 hard-boiled egg, finely chopped 1/3 cup chopped flat-leaf parsley Steam the green beans for about 8 minutes, until tender but al dente, or blanch them in salted water (it helps retain their color) for 6 to 7 minutes. Drain in a colander and rinse with cold running water. Pat dry. In a small bowl, whisk together the olive oil, vinegar, and salt and pepper to taste. Place the green beans in a serving bowl. Top with the minced onion, peppers, ham, egg, and parsley. Pour the dressing over the salad, toss, and serve. per serving: Calories 152; Fat 11g (Saturated 2g); Cholesterol 44mg; Sodium 401mg; Carbohydrates 9g; Fiber 3g (Digestible Carbohydrates 6g); Protein 5g. Roast Chicken Stuffed with Spinach, Wild Rice, Walnuts, and Feta My Greek roots come through in this dish. One of the classics of Greek peasant cooking is the spinach-rice pilaf that is often served with feta cheese. I have reworked it, using wild rice and walnuts, and instead of serving it as an accompaniment outside the bird, I cook it on the inside as a stuffing. There is a similar, traditional stuffed turkey dish, filled with spinach and a slew of herbs, from Naxos. 6 servings One 4 1/2-pound roasting chicken 1/4 cup wild rice Salt 1/2 pound fresh spinach, trimmed 3 tablespoons extra virgin olive oil 1 small red onion, finely chopped 3 tablespoons ground walnuts 1/4 teaspoon ground nutmeg 1/4 cup crumbled Greek feta 1 tablespoon seedless golden raisins Freshly ground black pepper 1/2 cup dry white wine Wash and pat dry the chicken. Set aside. Rinse the wild rice and bring it to a boil in a medium pot of ample salted water over high heat. Reduce the heat and simmer for about 25 minutes, until al dente. Remove from the heat and drain into a colander. Steam the spinach. Remove from the heat, cool, and coarsely chop. Drain the spinach very well in a colander for 1 hour, squeezing to get as much of the liquid out as possible. You should have about 1/2 cup spinach. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat add the onion and sauté until wilted, about 5 minutes. Combine the spinach, onion, wild rice, walnuts, nutmeg, feta, and raisins in a medium bowl. Season with salt and pepper to taste. Add 1 tablespoon olive oil and mix well. Preheat the oven to 375°F. Wash and pat dry the chicken. Rub it with the remaining tablespoon olive oil and season with salt and pepper to taste. Fill the cavity of the chicken with the spinach mixture. Place the chicken on a rack in a shallow baking pan and roast for 15 minutes. Reduce the oven temperature to 350°F, pour the wine over the chicken, and add 1/2 water to the pan. Continue roasting the chicken for about 45 minutes, until browned and the juices run clear when the chicken is pierced in the thigh. Baste 2 or 3 times with the drippings as the chicken roasts. Remove, cool slightly, spoon out the filling, and serve the chicken with the vegetables on the side. Remove skin from the chicken before serving. per serving: Calories 390; Fat 20g (Saturated 5g); Cholesterol 123mg; Sodium 427mg; Carbohydrates 10g; Fiber 2g (Digestible Carbohydrates 8g); Protein 42g. Against the Grain 150 Good Carb Mediterranean Recipes . Copyright © by Diane Kochilas. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold. Excerpted from Against the Grain: 150 Good Carb Mediterranean Recipes by Diane Kochilas All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.
