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Dilled "chilled" Carrots (sonf Gazar Subji)

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Eggs Indian Ethnic, Indian, Side dish, Vegetables, Vegetarian 6 Servings

INGREDIENTS

1 t Cumin seeds
2 T Canola oil
1/4 t Asafetida, optional
1/4 t Crushed red chili flakes
3 T Sliced shallots
1/2 t Turmeric
2 t Grated fresh gingerroot
4 c Baby carrots
quartered lengthwise
1/2 c Vegetable broth
1/2 t Coriander powder
1 T Chopped fresh dill
1 c Cooked brown rice
2 T Eggless or soy mayonnaise

INSTRUCTIONS

Saute cumin seeds in oil until they begin to pop.  Add asafetida,
chili, shallots, turmeric and gingerroot. Saute until shallots are
soft, about 3 minutes.  Add carrots, broth and coriander.  Cover and
simmer until carrots are tender and liquid is absorbed or  evaporated,
about 10 minutes.  Stir in dill, cover and refrigerate for at least one
hour.  Stir in rice and mayonnaise.  Chill until ready to serve.  Per
serving: 160 cal, 3 g prot, 106 mg sod, 18 g carb, 9 g fat, 0 mg  chol,
72 mg calcium  Source: Vegetarian Gourmet, Autumn 1993 Typed for you by
Karen  Mintzias  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 176
Calories From Fat: 53
Total Fat: 6.1g
Cholesterol: <1mg
Sodium: 138.8mg
Potassium: 79.8mg
Carbohydrates: 30.4g
Fiber: 2.6g
Sugar: <1g
Protein: 2.8g


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