Yield: 4 Servings
Measure | Ingredient |
---|---|
2 teaspoons | Dark sesame oil |
2 teaspoons | Peeled minced gingerroot |
¼ teaspoon | Curry powder |
1 \N | Clove garlic, minced |
4 cups | Cooked basmati rice |
2 teaspoons | Sesame seeds, toasted |
½ teaspoon | Salt |
⅛ teaspoon | Pepper |
\N \N | Vegetable cooking spray |
\N 4 | servings. |
Heat oil in a small nonstick skillet over medium-high heat. Add gingerroot, curry powder, and garlic, and saute 1 minute.
Combine gingerroot mixture, rice, sesame seeds, and next 2 ingredients in a bowl; stir well. Divide rice mixture evenly among 4 (10-ounce) custard cups coated with cooking spray, pressing firmly with the back of a spoon. Yield: Per serving: 250 Calories; 5g Fat (17% calories from fat); 5g Protein; 46g Carbohydrate; 0mg Cholesterol; 269mg Sodium Recipe by: Cooking Light, Sept 1994, page 102 Posted to MC-Recipe Digest V1 #398 by igor@... on Jan 28, 1997.