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Lentil and Rice Casserole

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)56.3928
Energy (kCal)919.7839
Carbohydrates (g)170.0896
Total fats (g)6.981
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put lentils, rice, and stock in large casserole dish and cook over low heat for 20 minutes, stirring occasionally. | 2. Chop leek into chunks. Add leek, garlic, tomatoes (with juice from the can), cumin, chili powder, garam masala, bell pepper, broccoli, corn, and green beans to the pan. | 3. Bring mixture to a boil, then reduce heat and simmer, covered, for 10-15 minutes. Vegetables should be tender. | 4. Add basicl and season to taste with salt and pepper. Serve imediately. Garnish with additional basil if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red lentil 1 cup 687.36 121.152 45.9072 4.1664
    grain rice 1/4 cup - - - -
    vegetable stock 5 cups 55.25 10.2765 2.6519999999999997 0.7735
    leek 1 54.29 12.5935 1.335 0.267
    garlic clove 3 crushed - - - -
    tomato 14 ounces canned chopped 91.2854 20.2415 4.7627 0.7938
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    chili powder 1 teaspoon 7.614 1.3419 0.3634 0.3856
    garam masala 1 teaspoon - - - -
    red bell pepper 1 seeded sliced - - - -
    broccoli floret 1 cup - - - -
    baby corn lengthwise 8 halved - - - -
    green bean 1/2 cup 15.5 3.485 0.915 0.11
    basil 1 tablespoon shredded 0.6095 0.0702 0.0835 0.017
    salt pepper - - - -

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



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