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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring water to boiling. Add red beans and cook covered for 1 1/2 hours. | 2. Drain beans, reserving liquid, and set aside. Add enough water to bean liquid to equal 2 1/2 cups of liquid. Set aside. | 3. In a mortar, pound together to form a paste the salt, parsley, scallions, garlic, and rosemary. | 4. Heat oil and seasoning paste in a Dutch oven over medium heat. Put rice in Dutch oven and stir until well coated with oil. Add reserved liquid and bring to a boil, stirring. Add beans and again bring to a boil. Reduce heat, cover, and cook undisturbed for 20 minutes. | 5. Remove cover, stir, and cook about 5 minutes longer, or until no liquid remains. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1	quart		-	-	-	-
red bean	1	cup	rinsed	607.2	110.03200000000001	44.8408	0.46
salt	1/2	tablespoon		-	-	-	-
parsley sprig	8			-	-	-	-
scallion	3	scallions	chopped	-	-	-	-
garlic clove	2			-	-	-	-
rosemary	1/4	teaspoon	dried	0.2292	0.0362	0.0058	0.0103
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
rice	1	cup		678.95	141.0625	13.949000000000002	5.92

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