| 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" <rpearson@snowcrest.net> on
Feb 25, 1998
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