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Baked Vegetables and Rice

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)20.1094
Energy (kCal)925.355
Carbohydrates (g)118.0503
Total fats (g)45.5517
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sprinkle peeled and diced eggplant with salt and set aside for bitter juices to drain off while you prepare the other vegetables. When ready to use, rinse under cold water and squeeze out any liquid. | 2. Combine all the ingredients except the thinly sliced potato and hot water in a lightly greased baking dish and mix well. | 3. Add hot tap water. | 4. Completely cover with the potato slices and brush with olive oil. | 5. Bake in a moderate oven until the rice is soft and potatoes are cooked - about 1 - 1 1/2 hours. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 1 chopped 60.0 14.01 1.65 0.15
    eggplant 1 peeled diced - - - -
    capsicum 1 diced - - - -
    tomato 4 peeled chopped 113.16 25.092 5.904 0.9840000000000001
    rice 1/2 cup 339.475 70.5312 6.9745 2.96
    parsley 1 tablespoon chopped 1.368 0.2405 0.1129 0.03
    mint 2 teaspoons chopped 1.672 0.3196 0.125 0.0277
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    butter 2 tablespoons softened 171.0 7.857 5.343 14.4
    salt pepper - - - -
    potato 1 peeled sliced - - - -
    hot water 1/2 cup 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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