Saffron rice takes shortcut at a spa Light: Fresh tastes are blended from the garden and the sea.

Fast & Fresh

September 11, 1996|By Rita Calvert | Rita Calvert,SPECIAL TO THE SUN

Inspiration for today's menu comes from George Goins, the spa chef at the Doral Spa in Miami. The recipes are light in fat and calories yet delicious enough to serve for company.

The salad features slices of fresh tomatoes and oranges fanned over a bed of romaine lettuce. For a dressing, you need only combine some raspberry vinegar with a drop of olive oil and drizzle over all.

The dessert can be easily concocted by mixing 1 tablespoon fresh lime juice and 2/3 cup powdered sugar with 8 ounces of softened reduced-fat cream cheese. Pipe this mixture into purchased cannoli shells, found at bakeries or supermarkets.

Saffron risotto with peas and mussels

Makes 4 servings

2 cups chicken broth

pinch saffron threads

1 tablespoon olive oil

1 onion, diced

1 1/2 cups arborio rice

1/2 cup dry white wine

2 tablespoons grated Parmesan cheese

1 pound large mussels, bearded and scrubbed

1 cup petite peas

To boiling hot broth, add saffron and steep until the rice is ready.

In a medium skillet, heat olive oil over medium-high heat. When hot, add onion and rice and saute until rice becomes golden. Add broth and wine and bring to a boil. Let simmer for about 5 minutes.

Add mussels and cover skillet with a lid. Cook a few minutes or until the mussels have opened and most of the liquid is absorbed. Stir in cheese and peas. Serve immediately, placing mussels on top of each portion.

Per serving: 341 calories, 1 g saturated fat, 1 g polyunsaturated fat.

Pub Date: 9/11/96

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