RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	19.4926
Energy (kCal)	226.0165
Carbohydrates (g)	5.8465
Total fats (g)	14.345
Fatty acids, total saturated 20:0 (g)	0.0559
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2040
Fatty acids, total polyunsaturated 17:1 (g)	0.0169
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0442
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.2643
Tocopherol, beta (mg)	0.0148
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0102
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.3055
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1570
Proline (g)	0.1214
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0688
Adjusted Protein (g)	0.0000
Cystine (g)	0.0286
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	15.8034
Copper, Cu (mg)	0.3875
Maltose (g)	0.0000
Zinc, Zn (mg)	1.4118
Total lipid (fat) (g)	14.3450
Vitamin K (phylloquinone) (g)	545.9365
Cholesterol (mg)	42.5000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0017
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	37.0430
Folate, total (g)	152.3255
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	6981.6305
Energy (kcal)	226.0165
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1872
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0438
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0196
Sugars, total (g)	0.4469
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0098
Vitamin C, total ascorbic acid (mg)	38.6820
Lutein + zeaxanthin (g)	8159.1310
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0280
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1462
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	87.2165
Fatty acids, total saturated 16:0 (g)	1.6539
Carbohydrate, by difference (g)	5.8465
Vitamin D (IU)	0.0000
Fructose (g)	0.0926
Fluoride, F (g)	0.3933
Aspartic acid (g)	0.2336
Tyrosine (g)	0.0876
Potassium, K (mg)	652.8785
Fatty acids, total saturated 12:0 (g)	0.0011
Vitamin A, RAE (g)	370.3605
Serine (g)	0.0989
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1152
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0174
Fatty acids, total saturated 14:0 (g)	0.0092
Histidine (g)	0.0562
Isoleucine (g)	0.1231
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.6215
Water (g)	730.7611
Fatty acids, total saturated 8:0 (g)	0.0012
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	4137.5650
Sodium, Na (mg)	126.9700
Iron, Fe (mg)	4.0353
Energy (kJ)	945.8700
Ash (g)	2.9384
Caffeine (mg)	0.0000
Glycine (g)	0.1192
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	1.4005
Fatty acids, total polyunsaturated (g)	1.7091
Vitamin E (alpha-tocopherol) (mg)	3.7095
Sucrose (g)	0.0422
Vitamin B-6 (mg)	0.3099
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1507
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0017
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	0.1509
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1749
Folate, food (g)	152.3255
Fatty acids, total saturated 20:1 (g)	0.0420
Fatty acids, total monounsaturated (g)	9.9839
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0030
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	70.3124
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	2.0510
Vitamin B-12 (g)	0.8500
Calcium, Ca (mg)	255.7395
Fatty acids, total saturated 10:0 (g)	0.0005
Galactose (g)	0.0617
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1294
Glutamic acid (g)	0.3077
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1380
Vitamin E, added (mg)	0.0000
Retinol (g)	25.5000
Leucine (g)	0.1946
Folate, DFE (g)	152.3255
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	2.2320
Tryptophan (g)	0.0348
Threonine (g)	0.1037
Fatty acids, total polyunsaturated 18:1 c (g)	0.0074
Manganese, Mn (mg)	0.8092
Protein (g)	19.4926
Cryptoxanthin, beta (g)	0.2875
Fatty acids, total saturated 18:1 undifferentiated (g)	9.7374
Betaine (mg)	61.6759
Phosphorus, P (mg)	202.0970
Tocopherol, gamma (mg)	0.3749

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Chinese and Mongolian >> Chinese
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 375°F. | 2. Heat olive oil in a large skillet over medium heat. Add shallots and saute for about 3 minutes until they start to brown. | 3. Add garlic and saute another 2 minutes. | 4. Add rice and stir-fry until it browns about 10 minutes. | 5. Stir mushrooms, sun-dried tomatoes, olives and artichoke hearts into rice and pour into an 8x8 baking dish. | 6. Heat water, bouillon, seasoning and peppers until boiling. Immediately pour over rice. | 7. Cover baking dish tightly with 2 layers of foil. | 8. Bake for 75 minutes. | 9. Uncover and fluff with a fork. | 10. Stir in asiago, spinach, parsley, basil, lime juice and zest. Cover with a clean kitchen towel and let sit for 5 minutes. | 11. Uncover and let sit 5 more minutes before serving. | 12. Top with crumbled feta to serve, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
shallot	2 -3	cup	minced	0.0	0.0	0.0	0.0
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
grain brown rice	1 1/2	1/2		75.65	0.0	16.83	0.425
cremini mushroom	3	ounces	sliced	75.65	0.0	16.83	0.425
sun tomato	1/2	cup	sun-dried chopped	75.65	0.0	16.83	0.425
kalamata olive	1/2	cup	drained sliced	75.65	0.0	16.83	0.425
water artichoke heart	1	can	water-packed drained quartered	75.65	0.0	16.83	0.425
water	2 1/2	cups		0.0	0.0	0.0	0.0
vegetable bouillon cube	2			75.65	0.0	16.83	0.425
oregano	1 -2	teaspoon	dried	0.0	0.0	0.0	0.0
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
red pepper flake	1/4 - 1/2	teaspoon	crushed	75.65	0.0	16.83	0.425
asiago cheese	1	cup	shredded	75.65	0.0	16.83	0.425
spinach	2	cups	chopped	13.8	2.178	1.716	0.23399999999999999
parsley	1/4	cup	minced	5.4	0.9495	0.4455	0.1185
basil	2 -4	tablespoons	minced	0.0	0.0	0.0	0.0
key lime	2		juice	-	-	-	-
feta cheese			crumbled	-	-	-	-

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

Cooking in progress....

Mediterranean Baked Brown Rice