| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Miscellaneo | 4 | Servings | |
INGREDIENTS
| 2 | t | Dark sesame oil |
| 2 | t | Peeled minced gingerroot |
| 1/4 | t | Curry powder |
| 1 | Clove garlic, minced | |
| 4 | c | Cooked basmati rice |
| 2 | t | Sesame seeds, toasted |
| 1/2 | t | Salt |
| 1/8 | t | Pepper |
| Vegetable cooking spray |
INSTRUCTIONS
Heat oil in a small nonstick skillet over medium-high heat. Add gingerroot, curry powder, and garlic, and saute 1 minute. Combine gingerroot mixture, rice, sesame seeds, and next 2 ingredients in a bowl; stir well. Divide rice mixture evenly among 4 (10-ounce) custard cups coated with cooking spray, pressing firmly with the back of a spoon. Yield: 4 servings. Per serving: 250 Calories; 5g Fat (17% calories from fat); 5g Protein; 46g Carbohydrate; 0mg Cholesterol; 269mg Sodium Recipe by: Cooking Light, Sept 1994, page 102 Posted to MC-Recipe Digest V1 #398 by igor@digex.net on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 33
Calories From Fat: 28
Total Fat: 3.2g
Cholesterol: 0mg
Sodium: 291.2mg
Potassium: 17mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g