From The Dallas Morning News dated Tues, 12/18/07
SHREDDED BROCCOLI WITH INDIAN SPICES
1 T extra-virgin olive oil
1 medium onion, chopped
1 t cumin seeds
1/4 t turmeric
pinch of cayenne pepper
4 C packaged fresh broccoli coleslaw
1 T lemon juice
3 T water
Salt & freshly ground black pepper, to taste
In a large nonstick skillet, heat oil over medium-high. Add the onion & saute' until soft, about 4 minutes. Add cumin seeds, turmeric & cayenne pepper & cook until the spices are fragrant, about 1 minute longer.
Stir in the broccoli slaw, lemon juice & water. Reduce heat to low, cover the skillet & let the mixture simmer gently until the vegetables are tender, about 5 minutes. During cooking, add water if necessary to prevent sticking. Season with salt & pepper.
Makes 4 servings.
Per Serving: Calories 82 No Cholesterol Sodium 66 mg
Fiber 4 g Carbohydrates 10 g Protein 2 g