Saute first 3 ingredients together till celery and/or onion turns translucent. Add the next 4 ingredients and fry till spices begin to turn brown and you can smell them in the air. Add the rice and stir-fry till it begins to turn golden brown. Then add the next 3 ingredients, mix well with spoon and bring to a boil. Cover and turn heat down to medium-low so it maintains a gentle roiling boil for 10 to 15 minutes. Turn down and simmer for 15 to 20 minutes. Garnish with nuts and seeds before serving. Makes 6 to 8 servings. Kathy Hoshijo, "Kathy Cooks -- Vegetarian, Low Cholesterol Posted by Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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|Serving Size: 1 Serving (227g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 42 (9%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 0mg||0 %|
|Sodium 62.9mg||2 %|
|Potassium 394.8mg||10 %|
|Total Carbohydrate 98.6g||29 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 93.5g|
|Protein 10g||14 %|
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Calories per serving: 474
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