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Egyptian Rice With Vermicelli

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)32.3811
Energy (kCal)947.782
Carbohydrates (g)154.0055
Total fats (g)22.2798
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Break the vermicelli into 1-inch pieces (or use an Arab or Indian brand that is already broken up). | 2. In a wide non-stick skillet, saute onion in oil till translucent, and remove from pan. | 3. Saute vermicelli pieces in leftover oil till golden (this happens mroe quickly than you expect it to). | 4. Add onions back to pan and add rice; stir to combine. | 5. Pour in boiling stock, stir. | 6. Cook over very low heat for about 20 minutes. | 7. This time will vary depending on the age and type of rice you use. | 8. If desired, stir in a pat of butter before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vermicelli 1 cup 602.0419999999999 127.4715 17.8931 2.2198
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    grain rice 1 cup - - - -
    onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    chicken stock 2 1/4 cups boiling 194.4 19.062 13.607999999999999 6.48

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



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