Sarnapur (Yogurt & Chard Soup)
Yield
4 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
walnuts
chopped |
*
|
| 1 ¼ | cups |
water
|
|
| ¼ | cup |
rice
|
|
| 2 | cups |
swiss chard
chopped, packed |
*
|
| 1 ½ | tablespoons |
all-purpose flour
|
|
| 3 | cups |
yogurt
|
|
| 3 | cups |
cilantro
chopped |
|
| 1 | cup |
mint leaves
chopped |
*
|
| 1 | x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
walnuts
chopped |
*
|
| 296 | ml |
water
|
|
| 59 | ml |
rice
|
|
| 473 | ml |
swiss chard
chopped, packed |
*
|
| 23 | ml |
all-purpose flour
|
|
| 7.1E+2 | ml |
yogurt
|
|
| 7.1E+2 | ml |
cilantro
chopped |
|
| 237 | ml |
mint leaves
chopped |
*
|
| 1 | x |
salt
|
*
|
Directions
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 to 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.
