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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. Preheat oven to 350°F. | 2. Spread almonds on a cookie sheet in a single layer & toast in the oven for about 5 minutes Watch for any sign of burning being sure to regulate heat accordingly. Set aside. | 3. Melt butter in a heavy 2 quart casserole set over med heat. | 4. Add rice and stir with a wooden spoon until the rice turns white and opaque. | 5. Stir in sesame seeds, then pour in chicken stock, ginger, salt and black pepper. | 6. Stir constantly, then bring to a boil, cover casserole tightly and bake in center of oven for 20-25 mins until the liquid has all been absorbed and rice is tender. | 7. Sprinkle the reserved almonds over the rice then serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
almond	1/2	cup	blanched	963.56	0.0	0.0	109.0
butter	2	tablespoons		171.0	7.857	5.343	14.4
basmati rice	1	cup		-	-	-	-
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76
sesame seed	1/2	teaspoon		171.0	7.857	5.343	14.4
ginger	1/4	teaspoon	ground	0.4	0.0888	0.0091	0.0038
salt	1/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187

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