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Indonesian Pilaf Recipe


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     Indonesian Pilaf

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   15

2 Packets of Kashi whole-grain pilaf
1 cup whole peanuts
4 teaspoons toasted seasme oil
3 cloves garlic, sliced
1 medium red onion, diced
1/2 teaspoon cumin
1/2 teaspoon coriander
3/4 cups raisins
1 large carrot, cut into mash sticks
i cup red cabbage, diced
1 pinch salt
1/4 cup water
1 red bell pepper, seeded and diced
1/2 bunch cilantro, coarsley chopped
4 tablespoons soy sauce
2 tablespoons brown rice vinegar
2 teaspoons fresh ginger root, grated
1 teaspoon crushed red flakes & 2 teaspoons evaporated cane juice crystals

Cook Pilaf & Dry toast peanuts in skillet aside until golden brown.
Saute garlic and onion in seasme oil until limp. Add cumin and coriander, stir. Add raisins, cabbage, salt, water, and stir well.
Cover with lid, reduce heat to low and simmer for 3 minutes, then reduce heat.
Small bowl combine pilaf, red bell pepper, cilantro, toasted peanuts, and mix well. In another small bowl Combine remaining ingredients. Mix well then add other bowl, stir well.
Serving Suggestions
2/3 cup- 180 calories and 7 grams of fat

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