INGREDIENTS

INSTRUCTIONS

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, 1997

A Message from our Provider:

“A lot of church members who are singing \”Standing on the Promises\” are just sitting on the premises.”