Indonesian-style 'Fried' Rice
2 C long-grain brown rice
2 T tamarind paste
8 shallots, chopped
3 cloves garlic, crushed
½ inch fresh ginger root, grated
2 t curry powder
¼ t hot red pepper flakes
¼ t turmeric
½ small cabbage, thinly sliced
2 medium tomatoes, peeled,seeded,and diced
3 T low-sodium soy sauce
1 T packed succanat or dark brown sugar
For garnish (according to taste)
3 tomatoes, coarsely chopped
1 large red bell pepper, cored, seeded and diced
½ cucumber, diced
1 stalk celery, diced
Cook the rice until tender. (In rice cooker or in 4 C water, bring to boil, then simmer covered for 40 minutes). Stir in the tamarind paste and set aside. In 1 T of water or veggie broth cook shallots for 3-5 minutes, until softened. Add the garlic, ginger, curry powder, pepper flakes, and turmeric and cook gently, stirring, for 1 minute. Add the cabbage and cook for 3-5 minutes. Add the tomatoes and cook for 2-3 minutes. Remove from pan. Add the rice, and cook gently until lightly browned. Return the vegetables to the pan. Add the soy sauce and sweetener and heat gently to warm through. Serve hot, garnished if desired with tomatoes, red pepper , cucumber, celery.
6 servings, each 300 calories: 7% from fat (2.4 g), 83% from carbohydrates (63.6 g), 10% from protein (7.5 g). Sodium 524 mg, Fiber 6.4 g.
Healing Heart Hint
Tamarind paste is available in most Asian markets. It is a sour, dark brown paste which comes in blocks or small packages. It can be thinned with a small amount of water to mix in more easily.
|©2003 Dr. Neal Pinckney||Healing Heart