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October 2018

Easy Soup Recipes

Regional Cuisine Recipes

Spinach and Lentil Soup

Spinach and Lentil Soup Recipe
1 c Brown lentils 1 lb Fresh spinach 1 Onion, chopped 1/4 c Olive oil 1 t Tomato paste 1 Bay...

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Sarnapur Yogurt and Chard Soup Recipe

Sarnapur Yogurt and Chard Soup recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Sarnapur Yogurt and Chard Soup recipe  PDF


1/2 c Chopped walnut meats
1 1/4 c Water
1/4 c Rice
2 c Chopped Swiss chard leaves,
packed 1 1/2 tb Flour
3 c Yogurt
3 c Cilantro leaves, chopped
1 c Mint leves, chopped
Salt In large pan, add walnuts to water, bring to boil and simmer until slightly tender, about 5 minutes. Add rice, cover and simmer until done, about 15 minutes. In medium pan, cook chard in 2 cups water until tender, 2 3 minutes. Drain well. In small bowl, stir flour into yogurt until smooth. Stir into rice, bring slowly to boil, stirring constantly, and cook, continuing to stir, until thickened, about 1 minute. Add yogurt and cooked chard to rice. Stir in cilantro and mint. Season to taste with salt. Cook 3 minutes. Serve hot or cold. Makes 4 servings. Each serving contains about 382 calories 249 milligrams sodium 3 milligrams cholesterol 10 grams fat 57 grams carbohydrates 16 grams protein 1.08 grams fiber.

Sarnapur Yogurt and Chard Soup recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
456 people have voted
Last Reviewed on 2018-10-23



Tuesday, Oct 23 2018 Download & Print Sarnapur Yogurt and Chard Soup recipe  PDF   Easy Soup recipes RSS   New

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Ring 1 package (12 oz) cranberry orange relish well drained 1/4 teaspoon cinnamon 2 packages (8 oz.ea)refrigerated crescent roll dough Glaze 1/2 cup powdered sugar 2 teaspoons (or 3 teaspoons) milk Preheat oven to 375 degrees F. Combine relish and cinnamon in Batter Bowl. Separate dough into triangles spread each with 1 teaspoon relish mi ture. Roll up triangles and curve each to form a crescent. Place 8 crescents end to end in circle on 15 inch Baking Stone. Form an inner circle using 5 crescents place the remaining 3 crescents in the center to form a cir...

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