Try this Dilled "Chilled" Carrots (Sonf Gazar Subji) recipe, or contribute your own.
Suggest a better descriptionSaute 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 Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias
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Serving Size: 1 Serving (380g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 136 | ||
Calories from Fat: 47 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.2g | 7 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 989.3mg | 34 % | |
Potassium 305.5mg | 8 % | |
Total Carbohydrate 21.2g | 6 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 17.1g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 136
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