Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a 6 quart saucepan, bring water, consomme powder, tumeric, and salt to boil over high heat. | 2. Add rice and shredded beets. | 3. return to a boil over medium/high heat; reduce heat to low and simmer, covered, for 15 minutes, stirring occasionally. | 4. Add the parsley, cilantro, dried mint, and pomegranate juice to soup. Return to a boil over medium/high heat. | 5. Transfer soup to serving bowl and garnish with sour cream (parve), caramelized onions, and/or pomegranate seeds. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	6	cups		0.0	0.0	0.0	0.0
chicken consomme	4	teaspoons		-	-	-	-
turmeric	1/4	teaspoon		2.34	0.5036	0.0726	0.0244
salt	2	teaspoons		-	-	-	-
grain rice	1	cup	checked washed	-	-	-	-
beet	3		shredded	-	-	-	-
parsley	1	cup	chopped	21.6	3.798	1.7819999999999998	0.474
cilantro	1	cup	chopped	3.68	0.5872	0.3408	0.0832
mint	1	tablespoon	dried	-	-	-	-
pomegranate juice	2	cups		268.92	65.3874	0.747	1.4442

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