Yield: 4 Servings
|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|
|\N \N||Vegetable cooking spray|
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.