| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Asian | Asian, Ethnic, Kazakh, Uzbek, Vegetable | 6 | Servings |
INGREDIENTS
| 3 | T | Butter |
| 1/2 | t | Salt |
| 1/4 | t | Red pepper flakes |
| 1/3 | c | Chopped scallions |
| 1 | Onion cut into thin | |
| rings | ||
| 2 1/4 | c | Carrots, Julienned |
| 1 | Tomato, peeled seeded | |
| chopped | ||
| 1 | t | Cider vinegar |
| 2 | T | Cilantro freshly chopped |
INSTRUCTIONS
Melt the butter in a large, heavy skillet over High heat. Fry the onion rings for 8 minutes, add the tomato, pepper, vinegar, & cilantro. Barely cover the carrots with water and bring to a boil. Reduce heat to Simmer and do so for 10 minutes. Drain and add to the onion mixture. Sprinkle with the scallions and serve at once. ORIGIN: Sergei Nabotiz, Almaty, Kazakhstan File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmsov-2.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 155
Calories From Fat: 83
Total Fat: 9.5g
Cholesterol: 15.3mg
Sodium: 500.9mg
Potassium: 477.6mg
Carbohydrates: 16.3g
Fiber: 4.1g
Sugar: 5.3g
Protein: 3.6g