Place rice in a strainer and rinse with cool water until water runs clear. Set aside. In a large saucepan, fry mustard seeds, chili, cumin seeds and asafetida in hot oil until mustard seeds begin to sputter and pop. Add green beans, tumeric and salt. Saute for 3 minutes. Add rice to green bean mixture in saucepan and saute for 3 minutes. Add water and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes. (Do not remove cover while cooking.) Remove from heat and set aside for 5 minutes. Fluff with a fork and serve. Per serving: 279 cal, 7 g prot, 433 mg sod, 43 g carb, 9 g fat, 0 mg chol, 232 mg calcium Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias
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|Serving Size: 1 Serving (61g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 24 (10%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 113mg||4 %|
|Potassium 98.5mg||3 %|
|Total Carbohydrate 45.9g||14 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 44.8g|
|Protein 4.5g||6 %|
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Calories per serving: 231
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