Sheer khorma vermicelli

4 servings

Ingredients

Quantity Ingredient
1 tablespoon Rice; uncooked
4 cups Soy milk
⅛ teaspoon Saffron threads
1 teaspoon Ground cardamom
¼ can Sugar
¼ pounds Vermicelli
½ teaspoon Vanilla extract
½ cup Dates; chopped
¼ can Almonds; toasted, chopped
¼ cup Pistachio nuts; toasted, cho

Directions

VEGETARIAN TIMES; JAN 95

Soak rice in boiling water to cover until cool; drain. Transfer to blender; add about ½ cup soy milk. Blend until rice is finely ground. Combine rice mixture with remaining soymilk, saffron, cardamom and sugar in a large saucepan. Cook over low heat until rice has softened, about 30 minutes, stirring often.

Break pasta into 2-inch lengths and stir into soymilk mixture. Cook, stirri about 10 minutes, until thickened. Remove from heat; stir in vanilla, dates and nuts. Serve hot, at room temperature or chilled.

Serves 4 to 6.

NOTES : Per serving: 400 cal; 13⅖ g fat; 13⅕ g prot; 61⅘ g carb Posted on GEnie Food & Wine RT Dec 26, 1994 by DEEANNE Nutritional information per serving: xx calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of calories from fat.

Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Submitted By SYLVIA STEIGER On 01-22-95

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