Yield: 4 servings
|½ tablespoon||Canola oil|
|1||Dried red chilies; up to 2|
|½ teaspoon||Black mustard seeds|
|1 cup||Regular cream of wheat|
|14 ounces||Canned vegetable broth|
|¼ cup||Thinly chopped green onions|
|1||Fresh jalapeno; (preferably red)|
|Seeded and finely chopped|
|Salt to taste|
|½||Lime; Juice of|
|3 tablespoons||Dry roasted peanuts; finely chopped|
|Chopped fresh cilantro and lime slices; for garnish|
4 Servings VEGAN
This dish is regarded with great affection in India. In its simplest form, it is a blend of semolina or farina, water and spices. In its more elaborate form, it can contain vegetables, nuts, and/or cheese.
In medium skillet, heat oil over medium-high heat. Add dried chilies and mustard seeds and cook, stirring often, until seeds start to pop. Add green onions and jalapeflo and cook, stirring often, until onions and jalapeno soften, about 3 minutes. Add cream of wheat and cook, stirring constantly, 2 to 3 minutes. Add broth and water. Bring to a boil. Reduce heat, cover and simmer until wheat is render and liquid is absorbed, about 12 minutes.
Add salt, lime juice and half the peanuts. Fluff with a fork. Garnish with remaining peanuts, cilantro and lime slices. Serve right away.
PER SERVING: 136 CAL.; 4G PROT.; 9G TOTAL FAT (1G SAT. FAT); 11G CARB.; 0 CHOL.; 542MG SOD.; 2G FIBER.
Recipe by: Vegetarian Times Magazine, April 1998, page 54 Converted by MM_Buster v2.0l.