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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt butter in a large sauté pan and sauté the onion until it softens and starts to color, about 10 minutes, then add the fenugreek and the roasted seeds and nuts and mix well. | 2. Cook over medium until the onions have wilted completely, about 10 more minutes. | 3. Add salt and pepper to the onions along with the stock and water and bring the mixture to a boil. | 4. When the water is hot, add the rice and return to a boil. Then lower heat and cook covered 15-20 minutes or until the rice is done(if using brown rice, cook another 15-20 minutes). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
rice	1	cup		678.95	141.0625	13.949000000000002	5.92
vegetable broth	1	cup	said	162.36	26.322	5.9532	3.8376
water	1	cup		0.0	0.0	0.0	0.0
pine nut	1/2	cup	roasted	454.275	8.829	9.2407	46.1498
sesame seed	1/4	cup	roasted	256.5	11.7855	8.0145	21.6
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
fenugreek leaf	1	teaspoon		-	-	-	-

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