Recipes_Fruit Sides

Basmati Rice with Figs, Mustard Seeds, and Ginger
Serve this with a simple roasted chicken or butter-flied and grilled leg of lamb.
Makes 6 servings

1 tablespoon butter
2 cups basmati rice
1 tablespoon mustard seeds
Kosher salt to taste
1/2 cup minced onion
4 small, firm figs, preferably Kadota, diced
1 jalapeño or other hot, small pepper seeded and minced
1 tablespoon minced or grated ginger

1. Put butter in a heavy-bottomed saucepan over medium heat. Add mustard seeds, onion, ginger, and jalapeño. Cook until onion softens, about 4 to 5 minutes.

2. Add rice and stir. Add salt, figs, and 31/2 cups water. Bring to a boil and reduce heat to low. Cover and cook 10 minutes. Turn off heat and steam another 10 minutes.

Carrots with Dates and Lemon
The natural sweetness of the carrots blends perfectly with the sweet dates in this dish. The lemon lends some acidity to prevent it from getting too cloying. Serve as a side dish with a simple meat or poultry entrée or as part of a vegetarian mélange.
Makes 4 servings

1 teaspoon grated lemon rind
1 pound carrots, trimmed and scrubbed or peeled, cut into 1/4-inch-thick slices
1 tablespoon fresh lemon juice
1 tablespoon brown sugar
1/2 cup chopped dates
Pinch cayenne pepper
1 tablespoon softened butter
1 teaspoon kosher salt

1. Put lemon rind, juice, brown sugar, cayenne pepper, and salt in a skillet with 1 cup water. Bring to a boil.

2. Add carrots, return to a boil, and cook, covered, until carrots are tender, about 10 to 12 minutes. Remove carrots to a serving bowl and keep warm.

3. Add dates to the skillet and increase heat to high. Reduce to a syrup, about 2 to 3 minutes. Swirl in butter, pour over carrots, and gently toss.

Papaya-Sweet Potato Bake
This dish wins the Superbowl of nutrition. The papaya and sweet potato have been judged to be the most nutritious fruit and vegetable respectively.
Makes 6 to 8 servings

Butter-flavored cooking spray
3 to 4 tablespoons brown sugar
2 pounds sweet potatoes, peeled and thinly sliced
1 ripe papaya, halved lengthwise, seeded, peeled, and sliced
3 tablespoons chopped macadamia nuts
Kosher salt

1. Preheat oven to 400°F.

2. Spray a gratin dish with butter-flavored spray. Layer 1/3 of the sweet potatoes on the dish. Season with salt to taste and a heaping tablespoon of brown sugar. Then layer half of the papaya on top. Repeat and then add a final layer of sweet potatoes.

3. Cover and bake 35 to 40 minutes or until sweet potatoes are tender. Uncover, sprinkle with macadamia nuts, and bake 5 to 10 minutes more or until nuts are lightly browned.

Steamed Carrots with Lemon and Garlic
Lemon and garlic play off nicely here against the sweetness of the carrots. Serve this as a side dish with almost any type of roasted or grilled entrée.
Makes 4 servings

1 pound carrots, trimmed, scrubbed or peeled, and cut into 3/8 inch slices
2 teaspoons fresh lemon juice
1 teaspoon grated lemon zest
11/2 tablespoons butter
Kosher salt and freshly ground black pepper to taste
2 cloves garlic, minced

1. Steam carrots in a steamer basket over an inch of water in covered saucepan for about 10 minutes or until tender.

2. Put butter in a nonstick skillet over medium heat. Cook garlic about a minute. Add lemon juice and rind and stir. Add carrots, salt, and pepper. Cook until carrots are nicely coated.

Wild Rice Salad with Grapes
This is a fine side dish for an alfresco lunch with barbecued chicken or leftover roasted chicken or turkey from the night before.
Makes 6 servings

1 cup wild rice
1 tablespoon Dijon mustard
Kosher salt
1 tablespoon honey
1 1/2 cups red and green seedless grapes
1/2 teaspoon cardamom
1 rib celery
Freshly ground black pepper to taste
1 tablespoon fresh lemon juice
2 cups cooked white rice
1 tablespoon rice wine or cider vinegar
1/3 cup toasted sliced almonds
1 tablespoon walnut or almond oil

1. Put wild rice in a saucepan with 3 cups water and 1/2 teaspoon salt. Bring to a boil, reduce heat, and simmer, covered, 45 minutes or until just tender but still chewy. Drain any water and cool. 2. Meanwhile halve grapes, and cut celery into thin crescents.

3. In a small bowl combine lemon juice, vinegar, oil, mustard, honey, cardamom, and salt and pepper to taste.

4. Put wild and cooked white rice in a mixing bowl with celery, almonds, and grapes. Pour dressing over and mix well.

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