TOMATILLO RECIPES: Indian-Style Okra and Tomatillos . . . Roasted Tomatillo Salsa . . . Rice with Poblanos and Tomatillos

Indian-Style Okra and Tomatillos

2 tablespoons vegetable oil

½ cup coarsely chopped onion

2 teaspoons ground turmeric

1 pound tomatillos, husked, washed, quartered

¾ pound okra, sliced ½-inch thick

2 large plum tomatoes, chopped

1 jalapeno, seeded, minced

1 tablespoon grated fresh ginger

¼ cup water

½ teaspoon salt

¼ cup chopped cilantro

Heat oil in a skillet over medium heat; add onion and turmeric. Cook, stirring, 3 minutes. Add tomatillos and okra; cook over medium-high heat, stirring until browned and vegetables begin to soften, about 5 minutes. Stir in tomatoes, jalapeno, ginger and water; season with salt. Simmer over low heat until okra is tender and most of liquid has evaporated, about 8 minutes. Add cilantro.

Yield: Serves 6.

Approximate nutritional analysis per serving: 92 calories, 49 percent of calories from fat, 5 grams fat (1 gram saturated), no cholesterol, 11 grams carbohydrates, 2 grams protein, 201 milligrams sodium, 4 grams fiber.

Roasted Tomatillo Salsa

1 pound fresh tomatillos, husks discarded

3 cloves garlic, unpeeled

2 large jalapeno peppers

1 yellow onion, quartered

Juice of 1 lime

½ cup chopped fresh cilantro

2 tablespoons olive oil

½ teaspoon each: sugar, salt, freshly ground pepper

Heat oven to 500 degrees. Place tomatillos, garlic, jalapenos and onion in an ungreased baking pan. Cook, stirring once, until vegetables are charred, about 15 minutes; set aside to cool. Remove stems (but not seeds) from peppers; discard. Peel garlic.

Transfer ingredients to a food processor; process until coarsely chopped. Transfer to a medium bowl; stir in lime juice, cilantro, olive oil, sugar, salt and pepper until well-blended. Salsa will keep, refrigerated, as long as 4 days.

Yield: 1½ cups.

Approximate nutritional analysis per tablespoon: 20 calories, 56 percent of calories from fat, 1 gram fat (no saturated), no cholesterol, 2 grams carbohydrates, no protein, 49 milligrams sodium, no fiber.

Rice with Poblanos and Tomatillos

6 ounces tomatillos, husked, washed

1 poblano chili, toasted, peeled, stemmed, seeded

¼ bunch cilantro, stems removed

1 teaspoon salt

3 tablespoons canola oil

1 small white onion, diced

1½ cups medium or long grain rice

Put tomatillos, chili, cilantro and salt in a blender; puree until smooth. Add enough cold water to bring to 3 cups liquid; blend.

Heat a saucepan over high heat; add oil. Add onion; reduce heat to medium. Cook, stirring, until translucent, 5 minutes. Add rice; cook, stirring until lightly toasted, 5 minutes. Add tomatillo mixture. Increase heat to high. Heat to a boil; reduce heat to low. Cover; simmer until liquid is absorbed and rice is tender, 20 to 25 minutes. Fluff with fork, season to taste.

Yield: Serves 6.

Approximate nutritional analysis per serving: 274 calories, 26 percent of calories from fat, 8 grams fat (1 gram saturated), no cholesterol, 46 grams carbohydrates, 4 grams protein, 393 milligrams sodium, 2 grams fiber.

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