| 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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