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Moroccan Rice Pilaf

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.9762
Energy (kCal)684.078
Carbohydrates (g)44.264
Total fats (g)58.0894
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350°F. | 2. Melt butter on medium-low heat in a small ovenproof pot. | 3. Fold in onions and stir well. | 4. Cook for 3-4 minutes until onions turn translucent but are not browned. | 5. Add cumin, cayenne pepper, paprika and rice. | 6. Stir well so that the rice is evenly coated with butter. | 7. Cook for 3-4 minutes. | 8. Stir in stock and raisins. | 9. Bring to a boil on high heat. | 10. Once the stock comes to a boil, cover the pot and let the pilaf cook in the oven for 18 minutes. | 11. Fold in salt, pepper and almonds before fluffing with a fork and serving. | 12. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1 teaspoon unsalted 28.5 1.3095 0.8905 2.4
    onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    paprika 1 teaspoon 6.486000000000001 1.2418 0.3252 0.2965
    cumin 1 teaspoon 7.875 0.929 0.374 0.4677
    cayenne pepper 1/2 teaspoon 2.862 0.5097 0.1081 0.1554
    basmati rice 1 cup - - - -
    water 1 1/2 cups 0.0 0.0 0.0 0.0
    black pepper ground - - - -
    almond 1/4 cup sliced 481.78 0.0 0.0 54.5
    raisin 1/4 cup 124.575 32.802 1.3984 0.1898

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



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