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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 small skillet, grill pumpkin seeds at medium heat for 8 minutes or until they begin to smell. (You can do this step earlier and put in an hermetic container. They will preserve up to 24 hours at room temperature). | 2. Meanwhile, in a big casserole with boiling salted water, cook rice covered for about 1 hour or until tender and grains begin to open. Drain and set aside. | 3. In the same casserole, melt the butter at medium heat. Add onions, carrots, celery, bell pepper, salt and pepper and cook, stirring often, for 7 minutes. Add the reserved rice. (you can do the rice, let cool and cover until next day. Add 2 tablespoon of water before to reheat.) Reheat. Add grilled pumpkin seeds and stir. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pecan	1/2	cup	chopped	143.1733	26.831999999999997	2.9467	3.016
wild rice	2	cups		1142.4	239.68	47.136	3.4560000000000004
butter	2	tablespoons		171.0	7.857	5.343	14.4
onion	2		chopped	56.0	13.075999999999999	1.54	0.14
carrot	2		diced	104.96	24.5248	2.3808	0.6144
celery rib	2		diced	-	-	-	-
yellow bell pepper	1		diced	-	-	-	-
salt	1	teaspoon		-	-	-	-
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075

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