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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak orange peel and apricots in wine. | 2. Bring 5 cups of water to the boil. I find the water to rice ratio is usually 3:1 for brown and 2:1 for white. Your brand may be different so follow the guidelines for water quantity for boiling the brand you are using. | 3. Add bouillon cubes to the boil and add brown rice only. | 4. Boil brown rice for 20 minutes and then add white rice. | 5. Reduce heat and cook for another 20 minutes or until rice is tender. | 6. Drain rice and combine with all other ingredients. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
orange	1/2	cup	chopped rind	42.3	10.575	0.846	0.10800000000000001
apricot	1/2	cup	chopped	37.2	8.618	1.085	0.3022
white wine	1/4	cup		-	-	-	-
water	5	cups		0.0	0.0	0.0	0.0
chicken bouillon cube	2			-	-	-	-
brown rice	1	cup		678.95	141.0625	13.949000000000002	5.92
white rice	1	cup		675.25	147.9075	13.1905	1.2209999999999999
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
water chestnut	140		drained	-	-	-	-
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
spring onion	6		chopped	-	-	-	-

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