| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Miscellaneo |
4 |
Servings |
INGREDIENTS
| 2 |
ts |
Dark sesame oil |
| 2 |
ts |
Peeled minced gingerroot |
| 1/4 |
ts |
Curry powder |
| 1 |
|
Clove garlic, minced |
| 4 |
c |
Cooked basmati rice |
| 2 |
ts |
Sesame seeds, toasted |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
|
|
Vegetable cooking spray |
|
4 |
servings. |
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:
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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