Date: Sun, 19 Sep 93 22:03:06 EDT
From: dp661@cleveland.freenet.edu (Dr. Neal Pinckney)
Ruth's Rice Ramen Curry (RECIPE)
Recipe' being held by the Honolulu Advertiser (the morning
newspaper here). Since it's vegan, VLF and interesting, I'll
quote the entire article verbatim: (permision not asked)
Curry dish is a super-healthy and tasty recipe
by Patsy Matsumura, Advertiser Food Editor (9/15/93)
Ruth's Rice Ramen Curry is a super-healthy recipe created by
Ruth Heidrich, who holds national and international records in
triaathlons.
"This dish came about because I needed a carbohydrate-based
diet to support my Iron-man-level triathlon training regimen,"
she explained. "It's not only tasty and economical, but it's
high in fiber, low in fat and contains no cholesterol. It
combines the best in grains, pasta and greens and is a snap to
make - only 3 or 4 minutes of your time."
A vegetarian, Heidrich is not only consious of her diet, but
she also tries to help others to improve their eating habits.
This dish meets nearly all your daily requirements for
protein, vitamins and minerals.
"When I take my Rice Ramen Curry to potluck parties, everyone
likes it, even the kids," she said. "When I first offered the
dish to my four grandchildren in Washington, D.C., they were
reluctant, but once they tried it, they loved it."
Heidrich is author of "A Race For Life."
RUTH'S RICE RAMEN CURRY
1 package ramen noodles
1 cup cilantro (Chinese parsely), chopped
1/2 cup raisins
4 cups cooked brown rice
1 tablespoon curry powder
Cook a pot of rice in your rice cooker. Break up the ramen
noodles in the package with the heel of your hand. Open
package and mix the crushed noodles with the brown rice. Add
the spice package that comes with the ramen, and the remaining
ingredients.
This can be served hot or cold. Makes 4 to 6 servings.
NOTE: Depending on the brand of instant noodles (ramen) used, this may
or may not have significant fat. Use your own judgement.
kwvegan vegan