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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat butter and oil in a large nonstick frypan, add zucchini and onion, sauté just until onion is soft, about 4 minutes. | 2. Add red pepper, jalapeño pepper, garlic and sage, sauté 1 minute more. | 3. Add rice, salt and pepper, stir to coat. | 4. Add balsamic vinegar, deglaze pan and add chicken broth and buttermilk. | 5. Bring to boil, reduce heat; simmer covered with a tight fitting lid, for 45 to 50 minutes or until the liquid is absorbed and the rice is tender. | 6. Add green peas while fluffing rice with a fork, remove pan from heat; replace lid and set aside for 10 minutes. | 7. Serve and enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
zucchini	1		diced	20.06	3.6698	1.4278	0.3776
red onion	1/2	cup	diced	-	-	-	-
red pepper	1/2	cup	diced sweet	30.0	6.6075	1.4025	0.33
jalapeno pepper	1 -2		diced	0.0	0.0	0.0	0.0
garlic clove	2		smashed	-	-	-	-
sage	2	tablespoons	chopped	-	-	-	-
brown basmati rice	1	cup		-	-	-	-
salt black pepper			ground	-	-	-	-
balsamic vinegar	2	tablespoons		28.16	5.4496	0.1568	0.0
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
buttermilk	1	cup		-	-	-	-
green pea	1/2	cup	thawed	58.725	10.4762	3.9295	0.29

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