Green Beans Thoren
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 94.2
- Total Fat: 3.3 g
- Cholesterol: 0.0 mg
- Sodium: 603.4 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 5.9 g
- Protein: 3.8 g
View full nutritional breakdown of Green Beans Thoren calories by ingredient
Introduction
This side/salad is served cold or at room temperature. It was first introduced to me from friends with a love of Indian food ~ a love I now posess.....acually I am obsessed with it.The sweet coconut and hot chile balance well with the beans. This side/salad is served cold or at room temperature. It was first introduced to me from friends with a love of Indian food ~ a love I now posess.....acually I am obsessed with it.
The sweet coconut and hot chile balance well with the beans.
Number of Servings: 4
Ingredients
-
~~~~~Spice Ball~~~~~~~~~
1/4 cup grated coconut
1 green chile/jalapeno, seeds removed and chopped
2 coves of garlic, chopped small
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp paprika
1/4 tsp tumeric
1 tsp salt
1/4 cup water
1 Tbs mustard seeds
1 Tbs uncooked basmati rice
1/2 tsp olive oil (for pan)
20 oz frozen green beans
Directions
Combine all ingredients in "spice ball" in mortar. Grind into a rough paste/ball with pestle. Set aside.
In a covered skillet, sprayed with a 3 second spray of atomized olive oil (about 1/2 tsp), fry the mustard seeds, and raw long grain rice until the mustard seeds pop and the rice turns white (about 1 minute). Add the green beans, stir, cover again and cook for about 5 minutes.
Add the ~spice ball~ stir to combine, and cook for an additional 5 minutes until the spices and garlic are fragrant.
Let cool to room temperature (not an easy task!) and enjoy.
Will last in the fridge for 3-4 days, but that is not likely! =)
Makes 4 I-Cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user ERNAFLOWER.
In a covered skillet, sprayed with a 3 second spray of atomized olive oil (about 1/2 tsp), fry the mustard seeds, and raw long grain rice until the mustard seeds pop and the rice turns white (about 1 minute). Add the green beans, stir, cover again and cook for about 5 minutes.
Add the ~spice ball~ stir to combine, and cook for an additional 5 minutes until the spices and garlic are fragrant.
Let cool to room temperature (not an easy task!) and enjoy.
Will last in the fridge for 3-4 days, but that is not likely! =)
Makes 4 I-Cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user ERNAFLOWER.