Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the mushrooms in warm water for 30 minutes. Drain and discard the liquid. | 2. Heat a saute pan over medium heat. Add the cream and simmer for 3 to 4 minutes. Stir in the annatto powder and sage. Continue to simmer the cream sauce for another 2 minutes. Season the annatto-sage cream sauce with salt and pepper. Keep warm. | 3. In a different saute pan over medium heat, saute the drained mushrooms in the butter until golden brown and tender, about 4 to 5 minutes. Add the blanched peas, sundried tomatoes and orzo to the pan. Toss all the ingredients until hot. Stir in the annatto-sage cream and the grated cheese. Stir in the chopped parsley. Serve! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
porcini mushroom	1/2	cup	dired	-	-	-	-
heavy cream	2	cups		816.0	6.5760000000000005	6.816	86.59200000000001
annatto seed	1	teaspoon	ground	-	-	-	-
sage	1	tablespoon	chopped	-	-	-	-
salt black pepper				-	-	-	-
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
pea	1	cup	blanched	41.16	7.399	2.7439999999999998	0.196
sun tomato	1/2	cup	sun-dried julienned	-	-	-	-
orzo pasta	2	cups	cooked	-	-	-	-
manchego cheese	1/2	cup	grated	-	-	-	-
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06

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