| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Asian | Rice, Restaurant | 2 | Servings | |
INGREDIENTS
| 1/2 | c | Basmati rice |
| 1/2 | c | Water |
| 2 | tb | Fresh orange juice |
| 1 | tb | Soy sauce, low sodium |
| 1 | tb | Dry sherry |
| 1/4 | ts | Hot pepper sauce |
| SAUCE | ||
| 1 | tb | Butter flavored canola oil |
| 1/4 | c | Chopped pecans — pan |
| Roasted | ||
| 2 | tb | Chopped fresh cilantro |
| 1 | tb | White wine |
INSTRUCTIONS
Use steamer to steam rice in the liquids listed. Roast nuts in a dry pan, add the oil, and the wine. Stir in the cilantro and stir in cooked rice. Stir to mix. Serve with milder meat entrees and/or salads. PANTRY - try Sri-ra-cha, an Asian chili pepper sauce (Recommended by KM at McRecipe, 1996) Posted to MC-Recipe Digest V1 #152 Date: Sun, 14 Jul 1996 12:44:01 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu> Recipe By : adapted from Wild Chinese Rice (ChopStix)
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