Instructions: 8 SERVINGS DAIRY-FREE

This unusual rice salad gets its wonderful perfume from toasted coconut cardamom and cloves. Brown basmati rice, a long-grain variety favored in Indian cuisine, adds a subtle aroma as well, but if its unavailable, you can substitute white basmati or even regular long-grain white rice. The nutty flavor of the basmati is enhanced by cooking it with fragrant Indian spices. The addition of chickpeas and pine nuts, both good sources of protein, make this an ideal summer entree.

Make bouquet garni: Place cardamom pods, cloves and bay leaf in square of cheesecloth and tie with kitchen string.

In large saucepan, bring 2 3/4 cups water to a boil. Add rice, 1/2 teaspoon salt, turmeric and bouquet garni and return to a boil. Cover, reduce heat to low and simmer until water is absorbed and steam holes appear in rice, about 20 minutes.

Remove rice from heat and let stand, covered, 10 minutes. Place in large bowl, fluff with a fork and let stand until cool.

While rice is cooking, preheat oven to 350 F. Spread pine nuts on baking sheet and bake 1 minute; remove from oven and add coconut flakes. Bake until both are lightly browned, about 5 minutes. Set aside to cool.

Remove bouquet garni from cooled rice, then add chickpeas and 1/2 cup Sesame Dressing and mix gently to blend. Let stand at least 10 minutes to blend flavors.

Bring small saucepan of water to a boil, Add snow peas; cook 1 minute.

Drain, rinse under cold running water and drain again. Cut each snow pea on diagonal into thirds.

Stir toasted pine nuts and coconut, snow peas, carrots, cilantro, pepper and remaining salt into rice mixture. Add remaining dressing; toss to blend. Serve over salad greens with Tofu Raita on the side.

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