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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Lebanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak all the pulses in plenty of cold water overnight. Once soaked, rinse well & pick out any bad bots or grit etc. | 2. Put lentils and beans (except fava beans) in a pressure cooker. Cover with water - at least 6 cups, and cook on a medium-high heat for 5 minutes, then reduce the heat to medium & cook for 30 minutes. | 3. In a separate pressure cooker or pan with tight fitting lid, cook the fava beans using the same method. Once cooked, drain well & set aside. | 4. In a large stockpot, heat oil, add onions and stir-fry until browned. Add the pulses, rice & bulgur to the stockpot. Season to taste & cook over low heat, stirring occasionally for 30 minutes or until rice is tender - you may need to add a little more water at this stage. | 5. Finally, add the lemon juice & cook over a low heat for 3 more minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white kidney bean	1/2	cup		-	-	-	-
red kidney bean	1/2	cup	dried	303.6	55.016000000000005	22.4204	0.23
garbanzo bean	1/2	cup	dried	378.0	62.95	20.47	6.04
fava bean	1/4	cup	dried	127.875	21.8588	9.795	0.5738
black lentil	1/4	cup		-	-	-	-
bulgur	1/4	cup		119.7	26.5545	4.3015	0.4655
grain rice	1/4	cup		-	-	-	-
cumin	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
salt	1	teaspoon		-	-	-	-
lemon juice	4	tablespoons		13.42	4.209	0.2135	0.1464

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