1 teaspoon cumin seeds
2 tablespoon canola oil
1/4 teaspoon asafetida (optional)
1/4 teaspoon crushed red chili flakes
3 tablespoon sliced shallots
1/2 teaspoon turmeric
2 teaspoon grated fresh gingerroot
4 cup baby carrots - quartered lengthwise
1/2 cup vegetable broth
1/2 teaspoon coriander powder
1 tablespoon chopped fresh dill
1 cup cooked brown rice
2 tablespoon eggless or soy mayonnaise
Directions: How to Cook Dilled "Chilled" Carrots (Sonf Gazar Subji)
Saute cumin seeds in oil until they begin to pop. Add asafetida, chili, shallots, turmeric and gingerroot. Saute until shallots are soft, about 3 minutes.
Add carrots, broth and coriander.
Cover and simmer until carrots are tender and liquid is absorbed or evaporated, about 10 minutes.
Stir in dill, cover and refrigerate for at least one hour.
Stir in rice and mayonnaise.
Chill until ready to serve.
Per serving: 160 cal, 3 g prot, 106 mg sod, 18 g carb, 9 g fat, 0 mg chol, 72 mg calcium
Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias
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