| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 1 | tb | Vegetable oil |
| 1/4 | c | Slivered almonds |
| 1/2 | ts | Yellow mustard seeds,; crushed |
| 1/4 | ts | Cumin seeds |
| 1/4 | ts | Fennel seeds |
| 3 | c | Cooked brussel sprouts,; halved |
| 1/8 | ts | Cayenne pepper |
| 1 | tb | Finely chopped fresh ginger |
| About 1 tablespoon fresh lime juice | ||
| 1/2 | ts | Salt |
INSTRUCTIONS
In a large, heavy, nonreactive skillet, heat oil over moderately high heat for about 30 seconds. Add almonds and mustard, cumin, and fennel seeds. Cook, stirring, until nuts and spices are fragrant and dark, about 15 seconds. Reduce heat to moderate and add Brussels sprouts, cayenne, and ginger. Cook and stir until vegetables are heated through and spices are well distributed, about 4 minutes. Add a few tablespoons of water if vegetables look dry. Season to taste with up to 1 tablespoon of lime juice and salt and serve hot. Serves 6 Recipe By :WELL-STOCKED PANTRY SHOW#ND7037 Posted to MC-Recipe Digest V1 #285 Date: Thu, 7 Nov 1996 23:38:33 -0500 From: Meg Antczak <meginny@frontiernet.net>
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