| CATEGORY |
CUISINE |
TAG |
YIELD |
|
California |
|
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Water |
| 1 |
ts |
Salt |
| 1 |
ts |
Salad oil |
| 3/4 |
c |
Brown rice |
| 1/4 |
c |
Raisins |
| 1/2 |
c |
Frozen peas |
| 3 |
tb |
White wine vinegar |
| 1/2 |
ts |
Sugar |
| 1/4 |
ts |
Ground cardamom |
| 1/4 |
ts |
Whole cloves |
| 1/3 |
c |
Salad oil |
| 1 |
|
Inch cinnamon stick |
| 1/2 |
c |
Cucumber — diced |
| 1/3 |
c |
Cashews, dry-roasted — |
|
|
Chopped |
| 3 |
|
Green onions — thinly |
|
|
Sliced |
| 1/4 |
c |
Mayonnaise |
| 1/4 |
c |
Yogurt |
INSTRUCTIONS
1. In a medium saucepan bring the water to a boil with salt and the 1
teaspoon oil. Mix in rice and raisins. Cover, reduce heat, and simmer for
40 to 45 minutes, until rice is just tender. Mix in peas and let cool to
room temperature.
2. In a large bowl mix vinegar, sugar, cardamom, and cloves. Using a whisk
or fork, gradually beat in the 1/3 cup oil until well combined. Lightly mix
in cooled rice, cinnamon stick, cucumber, cashews, and onion. Cover and
refrigerate for about 2 hours to blend flavors.
3. Mix mayonnaise and yogurt until smooth. Fold into rice mixture. Serve in
lettuce-lined bowl.
Recipe By : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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