Dilled Chilled Carrots

[Guest guest]

Dilled Chilled Carrots

Makes 6 servings

 

1 teaspoon cumin seed

2 tablespoons canola oil

1/4 teaspoon asafetida (optional)

1/4 teaspoon crushed red chili flakes

3 tablespoons shallots sliced

1/2 teaspoon turmeric

2 teaspoons ginger root grated fresh

4 cups baby carrots quartered lengthwise

1/2 cup vegetable bouillon cube, broth

1/2 teaspoon coriander powder

1 tablespoon dill weed fresh, chopped

1 cup brown rice cooked

2 tablespoons mayonnaise eggless or soy

 

Saute cumin seeds in oil until they begin to pop. Add asafetida, chili,

shallots, turmeric and gingerroot. Saute until shallots are soft, about 3

minutes.

 

Add carrots, broth and coriander.

 

Cover and simmer until carrots are tender and liquid is absorbed or evaporated,

about 10 minutes.

 

Stir in dill, cover and refrigerate for at least one hour.

 

Stir in rice and mayonnaise.

 

Chill until ready to serve.

 

 

<)))>< Christian Vegan Cooking

http://www.Christian-Vegan-Cooking