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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Dupree, Vegetable 6 Servings

INGREDIENTS

1 T Vegetable oil
1/4 c Slivered almonds
1/2 t Yellow mustard seeds
crushed
1/4 t Cumin seeds
1/4 t Fennel seeds
3 c Cooked brussel sprouts
halved
1/8 t Cayenne pepper
1 T Finely chopped fresh ginger
1 T Fresh lime juice
1/2 t 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 arewell 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. Recipe By     :
Nathalie Dupree, Well-Stocked Pantry  Posted to MC-Recipe Digest V1
#242  Date: Fri, 11 Oct 1996 20:22:09 -0700 (PDT)  From: PatH
<phannema@wizard.ucr.edu>

A Message from our Provider:

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 82
Calories From Fat: 48
Total Fat: 5.6g
Cholesterol: 0mg
Sodium: 293.4mg
Potassium: 272.8mg
Carbohydrates: 7.2g
Fiber: 2.2g
Sugar: <1g
Protein: 2.5g


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