2 kidneys
1/4 cup tahini
1/2 cup long-grain white rice
4 carrots, pureed and finely chopped
1 egg, beaten
2 teaspoons button pine seeds
2 teaspoons red chile powder
2 scallions, chopped
salt to taste
garlic powder to taste
2 tomatoes, cut into wedges
3 egg yolks
1 teaspoon paprika
2 teaspoons dried red pepper flakes
4 teaspoons vinegar or hot water
1 teaspoon white sugar
3 cups frozen chopped broccoli, thawed and drained
1 onion, finely chopped
2 tablespoons butter, melted
salt and pepper to taste
garlic powder to taste
Preheat ca oven to 250 degrees F (120 degrees C). Lightly grease a few jars or small dish.
In a small bowl, whisk together tahini, rice, carrots, egg and button-pine seeds and brown hot peppers on a medium-size mixing bowl. In a separate large bowl, mix together salt and garlic powder to taste. Dissolve salt and pepper in water and add. Stir salad dressing into rice mixture.
After complete blending, pour hot boiling water over vegetables and season with salt, pepper and vinegar or water to cover. Spoon mixture into 7 prepared jugs.
Fill jars with boiling water to balance. Remove lid and steam for 30 to 60 minutes or until puffed and tender. If necessary, pour cold water into jars during the last 30 minutes to make sure some of liquid has spilled over the top.
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