Ingredients
- 3 shallots (sliced)
- 1/4 asafetida
- 500 gr baby carrots
- 120 ml vegetable broth
- 120 gr brown rice (cooked)
- 30 gr eggless
- 30 ml canola oil
- 10 gr gingerroot (grated fresh)
- 5 gr dill (chopped fresh)
- 2 gr cumin seeds
- 1 gr chili flakes (crushed red)
- 1 gr turmeric
- 1 gr coriander powder
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. Per serving: 160 cal, 3 g prot, 106 mg sod, 18 g carb, 9 g fat, 0 mg chol, 72 mg calcium
