Recipe - Harveys Coconut Macaroons

2 tablespoon Unrefined sesame oil
1 small Onion; chopped
3 cup Cooked shortgrain; or
slightly sticky rice
2 tablespoon Rice flour; or other flour
One fourth cup Lowfat milk or soy milk
Salt and pepper; to taste

Leftover rice has been the inspiration for many innovative dishes in
Rebecca's home. This is one of the most successful. You could serve it with
eggsovereasy and a rasher of bacon or as it: a substitute for hash brown
potatoes.

1. Heat the oil in a 7inch heavy skillet over medium heat. Add the onion
and saute for 5 minutes.

2. Combine the rice, flour, milk, salt and peper and spread evenly over the
onion, pressing down firmly to pack. Cover and cook for about 20 minutes,
or until the bottom is golden and the rice is set. Carefully invert onto a
serving plates. Cut into wedges and serve hot.

PANTRY: Short Grain Rice has almost round kernels that cling together once
cooked because of its high percentage of the starch, amylopectin. This rice
is slightly more nutrient dense than medium or long grain rice, and is
preferred in the macrobiotic diet.

EACH 290 CALS, 8G FAT (24%) estimated by mastercook.

Recipe by: Rebecca Wood, THE SPLENDID GRAIN 1997

Posted to EATLF Digest by PatHanneman kitpath@earthlink.net on Mar 09,
1999, converted by MM_Buster v2.0l.