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CATEGORY CUISINE TAG YIELD
Grains 1 Servings

INGREDIENTS

1 1/2 c Dry white wine
1 c Fresh orange juice
2 T Grated orange zest
1 t Cinnamon
6 T Olive oil
1/4 c Chopped shallots
12 Garlic cloves, minced or
pressed
1/2 t Dried thyme
1 t Dried oregano
1/2 t Ground coriander seeds
1 Bay leaf
1 lb Carrots, peeled and sliced
into 1/4 inch pieces
1/4 c Golden raisins
1 cups marinade.

INSTRUCTIONS

2    
To make the marinade, combine the wine, orange juice and zest, and
cinnamon in a nonreactive mixing bowl. Whisk in the oil a little at a
time. Add the shallots, garlic, thyme, coriander, and bay leaf. Yield
Carrots: Place the carrots in a nonreactive container or a 1 gallon
zip lock platic bag. Pour the marinade over the carrots and
refrigerate for 4 to 6 hours. Remove the carrots from the marinade  and
set aside.  In a wok or deep sided saute pan, cook the marinade over
high heat to  reduce it to one third. Add the carrots to the pan and
stir fry for 2  to 3 minutes. Stir in the raisins and cook until
heated, 3 to 4  minutes. The carrots should be firm but not crisp.
Yield 4 servings.  Source: Marinades by Jim Tarantino Posted to
Kitmailbox by  gigimfg@ix.netcom.com on Jul 5, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1523
Calories From Fat: 735
Total Fat: 83.3g
Cholesterol: 0mg
Sodium: 351.8mg
Potassium: 2821.4mg
Carbohydrates: 133.1g
Fiber: 19.4g
Sugar: 67.7g
Protein: 11.3g


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