Serves: 6
Total Calories: 191

1 teaspoon cumin seed
2 tablespoons canola oil
1/4 teaspoon asafetida (optional)
1/4 teaspoon crushed red chili flakes
3 tablespoons shallots sliced
1/2 teaspoon turmeric
2 teaspoons ginger root grated fresh
4 cups baby carrots quartered lengthwise
1/2 cup vegetable bouillon cube, broth
1/2 teaspoon coriander powder
1 tablespoon dill weed fresh, chopped
1 cup brown rice cooked
2 tablespoons mayonnaise eggless or soy

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.

Nutritional Facts:

Serves: 6
Total Calories: 191
Calories from Fat: 85

More Recipes from the Cook'n Vegetarian Cookbook:
African Green Pepper & Spinach
Bell Pepper Dolmas
Braised Greens with Vinegar & Sesame Seeds
Butter Pecan Squash
Chinese Green Bean Casserole
Dilled "Chilled" Carrots (Sonf Gazar Subji)
Fluffy Mashed Sweet Potatoes
Ginger Broccoli
Gingered Carrot and Spinach Supreme (Shaahi Palak)
Glazed Onions
Honey-Glazed Onions
Lemony Brussels Sprouts
Potatoes with Parsley Sauce
Sauteed Eggplant with Tomato-Garlic Sauce
Spiced Vegetables
Spiced Zucchini and Peas in Tomato Sauce (Torai Masala)
Spicy Pumpkin
Summer Squash Medley
Teriyaki Grilled Corn
Twice Baked Potatoes with Tofu-Mushroom Stuffing
Wine & Honey Glazed Sprouts
Zesty Artichoke Basil Sauce
Zesty Mashed Potatoes