| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Rice/grain- |
2 |
Servings |
INGREDIENTS
| 2 |
t |
Toasted and ground coriander |
|
|
seeds |
| 2 |
t |
Cumin seeds |
| 2 |
t |
Turmeric |
| 1 |
T |
Ghee, up to 2 or clarified |
|
|
butter |
| 2 |
c |
Mung beans, cooked |
| 1 |
c |
Basmati rice or brown rice |
|
|
cooked |
| 4 |
|
Leaves of napa cabbage |
|
|
leaves blanched shocked |
|
|
and drained |
INSTRUCTIONS
Saute coriander, cumin seeds and tumeric in a skillet with about one
tablespoon of ghee. As the aroma begins to rise, stir in pre-cooked
mung beans. This dish can be made as dense or thin as you like by
using residual cooking liquid. Add cooked basmati or brown rice,
prepared with a pinch of salt. Combine well in a bowl. Spoon
approximately 2-3 tablespoons of mixture into center of leaves. Amount
depends on size of cabbage leaves. Fold bottom of leaf into center
then each side and then fold down to square off pouch. Place kicharee
rolls in a bamboo steamer if available . Steam approximately 3-4
minutes if fresh. If made in advance and refrigerated it will require
about 6 minutes to heat through. Serve with Tomato and Tamarind Salsa.
Yield: 2 servings Nutritional information: (Courtesy of Deb Stanton,
The Galaxy, NYC) Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997
Recipe by: TVFN: RECIPE FOR HEALTH SHOW #RHE207 Posted to MC-Recipe
Digest V1 #642 by 4paws@netrax.net (Shermeyer-Gail) on Jun 09, 1997
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