| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Crowd, Moosewood, Vegetarian | 24 | Servings |
INGREDIENTS
| 1/4 | c | Vegetable oil |
| 2 | qt | Brown rice; raw (3-lbs 4-oz) |
| 1 | tb | Turmeric |
| 2 | c | Shredded coconut; unsweetened |
| 3 | qt | Water |
| Cinnamon stick; one-inch long | ||
| Salt |
INSTRUCTIONS
1. Saute the rice, turmeric, and coconut in oil for a few minutes 2. Add the water, cinnamon stick, and salt. 3. Cover the pot and increase the heat to bring the water to a boil. Reduce the heat and simmer for about 40 minutes. 4. Remove from the heat Allow the rice to sit for 10 minutes and then gently fluff. Meal Planning: *Per 4-oz serving: 191 cals, 5.6 g fat, 216 mg sod. *Lightly golden and sweetly fragrant. Base for curried dishes, Caribbean or African stews or beans. *Need 2gallon pot. PrepTime 10 mins. Cooktime 45 mins. Recipe From: Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley & Sons, (1996. | 07/13/97 Contact kitPATh phannema@wizard.ucr.edu Recipe by: Moosewood for a Crowd
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