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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 3 quart. pot, saute the onions and garlic in the butter over medium heat for a few minutes, stirring occasionally. Add the remaining ingredients, except for the zucchini, and bring the soup to a boil. Cover, reduce the heat, and simmer for about 20 minutes. | 2. Add the zucchini, cover, and continue simmering for another 10 minutes, or until the zucchini is tender and the rice is cooked. Taste, adjust the seasoning if desired, and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	5 -6	ounces	cooked diced	0.0	0.0	0.0	0.0
butter	2	tablespoons		171.0	7.857	5.343	14.4
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic clove	2		chopped	-	-	-	-
zucchini	1		chopped	54.91	10.0453	3.9083	1.0336
carrot	2		peeled diced	50.02	11.6876	1.1346	0.2928
celery	1 -2	stalks	diced	0.0	0.0	0.0	0.0
parsley	4	tablespoons	chopped	5.472	0.9622	0.4514	0.1201
rice	1/4	cup	uncooked	175.5	38.6783	3.2224	0.2828
chicken broth	3	cups		234.36	5.67	33.4152	7.8624
water	3	cups		0.0	0.0	0.0	0.0
salt	1 1/2	1/2		-	-	-	-
ginger	1	teaspoon		1.6	0.3554	0.0364	0.015
turmeric	3/4	teaspoon		7.02	1.5106	0.2178	0.0731
cinnamon	1/2	teaspoon	ground	-	-	-	-
cayenne pepper	1/8	teaspoon		0.7155	0.1274	0.027000000000000003	0.0389
saffron thread	3		crushed	-	-	-	-

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