| 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>
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”