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Moroccan Bean and Rice Stew (Pressure Cooker)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)137.4751
Energy (kCal)2003.648
Carbohydrates (g)291.3204
Total fats (g)36.0681
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put soaked chick peas and the water into the pressure cooker, bring to high pressure, cook 10 minutes. Reduce pressure quickly under cold water, add remaining ingredients, return to high pressure, and cook for 30 more minutes. Let pressure fall on its own. Can be made in advance and kept 3 days in refrigerator. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 2 1/2 cups 0.0 0.0 0.0 0.0
    garbanzo bean 1 1/2 cups soaked drained dried 1134.0 188.85 61.41 18.12
    chicken broth 5 1/2 cups 429.66 10.395 61.2612 14.4144
    italian plum tomato 1 1/2 cups canned drained chopped - - - -
    lentil 1 cup 81.62 17.0478 6.8992 0.4235
    italian parsley 1 cup stemmed chopped - - - -
    brown rice 1/2 cup 339.475 70.5312 6.9745 2.96
    yellow onion 2 chopped - - - -
    tomato paste 1 tablespoon 13.12 3.0256 0.6912 0.0752
    black pepper 1 teaspoon coarse-ground 5.773 1.4708 0.239 0.075
    saffron thread 1/2 teaspoon crumbled - - - -
    salt - - - -

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



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