3 cloves garlic, sliced. 1 medium red onion, diced
1/2 tsp cumin. 1/2 tsp coriander
3/4 cup raisins. 1 large carrot, cut into matchsticks
1 cup red cabbage, diced. 1 pinch salt
1/4 cup water
1 red bell pepper, seeded and diced
1/2 bunch cilantro, coarsely chopped
4 tbsp soy sauce
2 tbsp brown rice vinegar
2 tsp fresh ginger, grated
1 tsp crushed red chili flakes
2 tsp evaporated cane juice crystals
Instructions
Cook pilaf according to directions.
Dry toast peanuts in a small skillet until godlen brown and set aside. Saute garlic and onion in 2 tsp of seasame oil in a large skillet until limp. Add cumin and coriander and stir. Add raisins, carrots, cabbage, salt, water, and stir well. Cover, reduce heat to low, simmer for 3 minutes then remove from heat.
In a large mixxing bowl, combine saute mixture with cooked pilaf, red bell pepper, cilantro, and toasted peanuts; mix well. In a small bowl, whisk together remaining ingredients. Add to pilaf mixture, stir well and enjoy.
Originally Submitted
3/13/2011
0 Out of 5 from
0 reviews
You can add this Indonesian Pilaf recipe to your own private DesktopCookbook.
