Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------VEGETARIAN TIMES; JAN 95-----------------------
1 tb Rice; uncooked 1/4 lb Vermicelli
4 c Soy milk 1/2 ts Vanilla extract
1/8 ts Saffron threads 1/2 c Dates; chopped
1 ts Ground cardamom 1/4 cn Almonds; toasted, chopped
1/4 cn Sugar 1/4 c Pistachio nuts; toasted, cho

Soak rice in boiling water to cover until cool; drain. Transfer to
blender; add about 1/2 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; 13.4 g fat; 13.2 g prot; 61.8 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#lunatic.com, moderator of GT
Cookbook and PlanoNet Lowfat Luscious echoes
Submitted By SYLVIA STEIGER On 01-22-95

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