| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
New, Text, Import |
1 |
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 |
|
|
About 1 tablespoon 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 are
well 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.
Serves 6
Recipe By :WELL-STOCKED PANTRY SHOW#ND7037
Posted to MC-Recipe Digest V1 #285
Date: Thu, 7 Nov 1996 23:38:33 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“Christ gives Life!”