Preparation
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Saute cumin seeds in oil until they begin to pop. Add asafetida,
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chili, shallots, turmeric and gingerroot. Saute until shallots are
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soft, about 3 minutes.
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Add carrots, broth and coriander.
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Cover and simmer until carrots are tender and liquid is absorbed or
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evaporated, about 10 minutes.
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Stir in dill, cover and refrigerate for at least one hour.
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Stir in rice and mayonnaise.
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Chill until ready to serve.
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Per serving: 160 cal, 3 g prot, 106 mg sod, 18 g carb, 9 g fat, 0 mg
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chol, 72 mg calcium
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Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen
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Mintzias
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Health Nutrition Facts
per serving
| Calorie | 128.00 |
| Protein | 3.23g |
| Fat | 1.41g |
| Water | 82.36g |
| Sodium | 3993.81mg |
| Cholesterol | 10.63mg |
| Carbohydrates | 26.51g |
| Fiber | 2.53g |
| Vitamin A | 14526.25IU |
| Vitamin C | 9.35mg |
| Calcium | 70.61mg |
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Health/Fitness Information
(To burn calories of one serving, you need to do one of following fitness)
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| |  | 19 minutes of Bicycling at 12 mph |
| |  | 17 minutes Walking at 4 mph |
| |  | 6 minutes Runing at 10 mph |
| |  | 15 minutes Swimming at 50 yards/minute |
| |  | 18 minutes Playing Tennis (Single) |
| |  | 15 minutes Playing Basketball (recreational) |
Health Diet/Fitness Wizard |
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