| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Thai | Vegetables | 6 | Servings |
INGREDIENTS
| 3 | c | Water |
| 1 1/2 | c | Short-grain rice |
| 1 | T | Salt |
| Spicy Peanut Sauce- | ||
| 1/2 | c | Crunch Peanut Butter |
| 2 | T | Lemon juice |
| 1 | T | Soy sauce |
| 1 | T | Molasses, or brown sugar |
| 1 | pn | Hot pepper flakes |
| 1 | Garlic clove, minced |
INSTRUCTIONS
1997 Measure water, rice and salt into large saucepan. Put on the lid and place saucepan on burner on high heat. As soon as water begins to boil, reduce heat to low; cook, covered, for 20 minutes. Take the rice off the burner and remove the lid. Let stand for 15 minutes to cool. Divide rice evenly among 4 plastic sandwich bags. Shake rice to bottom of bag and roll firmly into logs. Refrigerate for 1 hour or until rolls hold shape when sliced. Spicy Peanut Sauce: Meanwhile, in saucepan, whisk together 1-1/2 cups water, peanut butter, lemon juice, soy sauce, molasses, hot pepper flakes and garlic; bring to boil, whisking often. Reduce heat to medium; cook, whisking, for 10 minutes or until thick enough to coat spoon. Let cool slightly. Using sharp knife, slice rice rolls into 1/2-inch pieces. Serve with sauce for dipping. Arrange slices on a plate with sliced cucumber, radishes and carrots to add colour. Per serving: about 310 calories, 9 g protein, 11 g fat, 46 g carbohydrate Source: Canadian Living magazine, Mar 95 Presented in article by Shannon Ferrier, Tamara Shuttleworth "Health & Well-Fare: Hey, Kids! Let's Cook" PA_Meadows@msn.com Recipe by: Canadian Living Magazine Posted to MC-Recipe Digest V1 #603 by "Bob & Carole Walberg" <walbergr@mb.sympatico.ca> on May 9,
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