| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetarian, Grains, Ethnic, Indonesian | 6 | Servings |
INGREDIENTS
| 2 | tb | Soy sauce, reduced sodium |
| 1 1/2 | tb | Molasses |
| 1 1/2 | ts | Curry powder |
| 1/2 | ts | Ground coriander |
| 1/4 | ts | Ground cumin |
| 2 | ts | Vegetable oil |
| 1 | c | Onion; chopped |
| 2 | cl | Garlic; crushed |
| 1 | ts | Ginger root; grated |
| 1/2 | ts | Red pepper; crushed (opt) |
| 3 | c | Brown rice; cooked and cold |
| 3 | Green onions; slice thin | |
| 3 | tb | Dry roasted peasnuts; chop |
INSTRUCTIONS
In a small bowl or custard cup, combine soy sauce, molasses, curry powder, coriander, and cumin. Mix well and set aside. Heat oil in a large non-stick skillet over medium heat. Add onion, garlic, ginger root, and red pepper flakes. Cook, stirring frequently, 3 minutes. Add rice and soy sauce mixture. Cook stirring constantly, 2 minutes or until rice is hot and sizzling and soy sauce is evenly distributed. Remove from heat and stir in green onions. Spoon into a seerving bowl and sprinkle with peanuts. Nutritional info: 182 cal; 4g pro, 5g fat (25%), 31g carb, 210mg sod, 0mg chol Source: The Meatless Gourmet lfc;1-7-95 Posted to MM-Recipes Digest by "Robert Ellis" <[email protected]> on Feb 25, 1998
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