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Rice With Carrots and Peas (Rice Cooker)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)13.9199
Energy (kCal)690.79
Carbohydrates (g)42.4744
Total fats (g)52.9528
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt 1 TBSP of butter in a small skillet over medium heat. | 2. Add the carrots and cook, stirring, until they begin to soften, 2-3 minutes. | 3. Place rice in rice cooker bowl. | 4. Add beef stock, parsley, thyme, peas and sauteed carrots; stir to combine. | 5. Close cover; set to regular cycle. | 6. When machine switches to Keep Warm cycle, let the rice steam for 10 minutes. | 7. Fluff rice with wooden or plastic rice paddle or wooden spoon. | 8. This rice will hold for 1-2 hours on Keep Warm cycle. | 9. When ready to serve, add remaining 1 TBSP butter and almonds; stir to distribute. | 10. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 2 tablespoons unsalted divided 203.628 0.017 0.2414 23.0352
    carrot 1/4 cup sliced 13.12 3.0656 0.2976 0.0768
    grain white rice 1 1/2 1/2 - - - -
    beef stock 2 cups 342.72 37.3464 12.6504 16.1784
    italian parsley 1 tablespoon chopped - - - -
    thyme 1 teaspoon dried 0.8079999999999999 0.1956 0.0445 0.0134
    pea 1/4 cup 10.29 1.8498 0.6859999999999999 0.049
    almond 1 tablespoon chopped 120.22399999999999 0.0 0.0 13.6

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



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