| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Dupree, Vegetable | 6 | Servings | |
INGREDIENTS
| 1 | tb | Vegetable oil |
| 1/4 | c | Slivered almonds |
| 1/2 | ts | Yellow mustard seeds; crushed |
| 1/4 | ts | Cumin seeds |
| 1/4 | ts | Fennel seeds |
| 3 | c | Cooked brussel sprouts; halved |
| 1/8 | ts | Cayenne pepper |
| 1 | tb | Finely chopped fresh ginger |
| 1 | tb | Fresh lime juice |
| 1/2 | ts | Salt |
INSTRUCTIONS
In a large, heavy, nonreactive skillet, heat oil over moderately high heat for about 30 seconds. Add almonds and mustard, cumin, and fennel seeds. Cook, stirring, until nuts and spices are fragrant and dark, about 15 seconds. Reduce heat to moderate and add Brussels sprouts, cayenne, and ginger. Cook and stir until vegetables are heated through and spices arewell distributed, about 4 minutes. Add a few tablespoons of water if vegetables look dry. Season to taste with up to 1 tablespoon of lime juice and salt and serve hot. Recipe By : Nathalie Dupree, Well-Stocked Pantry Posted to MC-Recipe Digest V1 #242 Date: Fri, 11 Oct 1996 20:22:09 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu>
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