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Palestinian Lentils and Rice With Crispy Onions

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.6932
Energy (kCal)1132.215
Carbohydrates (g)38.5248
Total fats (g)109.1112
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak lentils in water for 3 hours; drain. | 2. Soak rice in water for 1/2 hour; drain. | 3. Saute onions in a large skillet for about 15 minutes, or until very brown and crisp. | 4. Remove onions to a plate lined with paper towels to drain. | 5. Turn heat to medium-high and add lentils and rice to skillet; saute quickly in the browned-onion-flavored oil, adding cumin, salt and pepper. | 6. Add 3 cups of water and bring to a boil. | 7. Cover very tightly and then cook on very low heat for about 20 to 25 minutes. | 8. To serve, fluff up rice and lentils and top with the crispy browned onions. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    jasmine rice 1 cup - - - -
    lentil 1 cup dried 81.62 17.0478 6.8992 0.4235
    olive oil 1/2 cup 954.72 0.0 0.0 108.0
    onion 2 sliced 88.0 20.548000000000002 2.42 0.22
    cumin 1 teaspoon 7.875 0.929 0.374 0.4677
    salt 2 teaspoons - - - -
    black pepper - - - -

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



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