| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegan | Ethnic, Main dish, Vegan, Vegetarian | 4 | Servings |
INGREDIENTS
| 2 | c | Rice, brown |
| 1 | t | Sea salt |
| 2 | Onions, green | |
| 1 | c | Radishes |
| 1 | Carrot | |
| 1 | Cucumber, 2-inch | |
| 3 | T | Cooking oil |
| 1 | t | Garlic, finely chopped |
| 1 | T | Sesame tahini |
| Soy sauce | ||
| Lemon juice |
INSTRUCTIONS
Wash the rice three times and boil in plenty of salted wter util tender. While the rice is cooking, wash and prepare the vegetables. Slice the green onions finely. Cut each radish in half. Cut the carrot diagonally, then cut each slice in strips. Slice the cucumber (not too thinly), and cut each slice in four. Heat the oil in a wok or plan and stir0fry the garlic for 39 seconds. Add the prepared vegetables and stir-fry for 3 minutes. Add the sesame seeds after 2 minutes. When the rice is tender, drain and stir in the fried vegetbles and sesame seeds. Stir in the sesame paste. Sprinkle with a little soy sauce and lemon juice and serve hot with sesame tahini to taste. From Chinese Vegetarian Cookery by Jack Santa Maria From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 475
Calories From Fat: 134
Total Fat: 15.5g
Cholesterol: 0mg
Sodium: 371.3mg
Potassium: 187.4mg
Carbohydrates: 85.9g
Fiber: 7.7g
Sugar: 2.1g
Protein: 7.3g