Recipe - Dilled Chilled Carrots (Sonf Gazar Subji)

1 teaspoon Cumin seeds
2 tablespoon Canola oil
One fourth teaspoon Asafetida (optional)
One fourth teaspoon Crushed red chili flakes
3 tablespoon Sliced shallots
One half teaspoon Turmeric
2 teaspoon Grated fresh gingerroot
4 cup Baby carrots
quartered lengthwise
One half cup Vegetable broth
One half teaspoon Coriander powder
1 tablespoon Chopped fresh dill
1 cup Cooked brown rice
2 tablespoon Eggless or soy mayonnaise

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini