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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a non-stick frying pan or toaster oven, slowly toast almonds. Set aside. In a large non-stick frying pan, heat oil over medium heat, add onion, carrot, garlic and mushrooms; saute until tender. | 2. Add rice and cook until lightly browned. Add broth, sherry, salt, pepper, oregano and basil. bring to a boil and simmer, covered for 45 minutes. Remove from heat and let stand for 10 minutes. Toss with nuts and parsley and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pine nut	1/3	cup	slivered	302.85	5.886	6.1605	30.7665
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
onion	1		chopped	60.0	14.01	1.65	0.15
carrot	1		chopped	29.52	6.8976	0.6696	0.1728
garlic clove	1		chopped	-	-	-	-
mushroom	1	cup	sliced	-	-	-	-
wild rice	1	cup	uncooked	571.2	119.84	23.568	1.7280000000000002
chicken broth	2 1/2	cups		195.3	4.725	27.846	6.5520000000000005
sherry wine	1/4	cup		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
pepper	1	pinch		0.3608	0.0919	0.0149	0.0047
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
basil	1	teaspoon		0.2032	0.0234	0.0278	0.0057
parsley	1/3	cup	chopped	7.2	1.266	0.594	0.158

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