1 teaspoon crushed red flakes & 2 teaspoons evaporated cane juice crystals
Instructions
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
Originally Submitted
1/2/2008
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