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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a sauce pan, heat the stock almost to boiling. | 2. Meanwhile, mix the remaining ingredients (except the saffron) in a very large skillet or shallow stock pot. | 3. Cook the rice and vegetables over medium heat, stirring frequently, for about 10 minutes, or until the onions are translucent and the rice begins to color. | 4. Add the stock and saffron to the rice, stirring only once. Bring the stock to a simmer, and taste for salt. | 5. Adjust the seasoning if desired. | 6. Cover the rice, reduce the heat to low, and simmer gently and undisturbed, for about 25 minutes, or until the liquid is absorbed and the rice is tender. | 7. Fluff the rice with a fork, and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain rice	2	cups		-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	2		chopped	-	-	-	-
cinnamon	1 -2	stick		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
ginger	1/2	teaspoon		0.8	0.1777	0.0182	0.0075
white pepper	1/2	teaspoon		3.552	0.8233	0.1248	0.0254
cumin	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
pea	1/4	cup		10.29	1.8498	0.6859999999999999	0.049
red bell pepper	1		chopped	-	-	-	-
carrot	1		chopped	52.48	12.2624	1.1904	0.3072
chicken stock vegetable	4 1/2	cups		-	-	-	-
saffron thread	1/4	teaspoon	crushed	-	-	-	-

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