Sesame-rice timbales
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Dark sesame oil |
| 2 | teaspoons | Peeled minced gingerroot |
| ¼ | teaspoon | Curry powder |
| 1 | Clove garlic, minced | |
| 4 | cups | Cooked basmati rice |
| 2 | teaspoons | Sesame seeds, toasted |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| Vegetable cooking spray | ||
| 4 | servings. | |
Directions
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.