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Associate.com - Share Your Recipe!

Recipe Name: Dilled "chilled" Carrots (sonf Gazar Subji) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Vegetables Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
1 Teaspoon(s) Cumin seeds
2 Tablespoon(s) Canola oil
1/4 Teaspoon(s) Asafetida, optional
1/4 Teaspoon(s) Crushed red chili flakes
3 Tablespoon(s) Sliced shallots
1/2 Teaspoon(s) Turmeric
2 Teaspoon(s) Grated fresh gingerroot
4 Cup(s) Baby Carrots
quartered lengthwise
1/2 Cup(s) Vegetable broth
1/2 Teaspoon(s) Coriander powder
1 Tablespoon(s) Chopped fresh dill
1 Cup(s) Cooked brown rice
2 Tablespoon(s) Eggless or soy mayonnaise
Directions:
Saute cumin seeds in oil until they begin to pop. Add asafetida,
chili,shallots, turmeric and gingerroot. Saute until shallots are soft,
about3 minutes.Add carrots, broth and coriander.Cover and simmer until
carrots are tender and liquid is absorbed orevaporated, 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 mgchol, 72 mg
calciumSource: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen
MintziasFrom Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 176
Calories From Fat: 53
Total Fat: 6.1g
Cholesterol: <1mg
Sodium: 138.8mg
Potassium: 79.8mg
Carbohydrates: 30.4g
Fiber: 2.6g
Sugar: <1g
Protein: 2.8g


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