RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.7554
Energy (kCal)	103.9962
Carbohydrates (g)	14.6289
Total fats (g)	5.6643
Fatty acids, total saturated 20:0 (g)	0.0414
Fatty acids, total saturated 18:3 undifferentiated (g)	0.4543
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0146
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0066
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0338
Riboflavin (mg)	0.0470
Tocopherol, beta (mg)	0.0004
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0116
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.1449
Tocopherol, delta (mg)	0.0446
Arginine (g)	0.1311
Proline (g)	0.0374
Fatty acids, total polyunsaturated 18:1 t (g)	0.0146
Campesterol (mg)	10.8669
Glucose (dextrose) (g)	2.1731
Adjusted Protein (g)	0.0000
Cystine (g)	0.0087
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.0459
Copper, Cu (mg)	0.1085
Maltose (g)	0.0000
Zinc, Zn (mg)	0.3807
Total lipid (fat) (g)	5.6643
Vitamin K (phylloquinone) (g)	12.7544
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0011
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.4481
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	32.9076
Folate, total (g)	22.1983
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0005
Vitamin A, IU (IU)	35.7967
Energy (kcal)	103.9962
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0134
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0071
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0005
Sugars, total (g)	4.7381
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0441
Vitamin C, total ascorbic acid (mg)	8.4778
Lutein + zeaxanthin (g)	14.9207
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0438
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0011
Magnesium, Mg (mg)	40.5473
Fatty acids, total saturated 16:0 (g)	0.3592
Carbohydrate, by difference (g)	14.6289
Vitamin D (IU)	0.0000
Fructose (g)	1.4434
Fluoride, F (g)	1.1733
Aspartic acid (g)	0.1349
Tyrosine (g)	0.0269
Potassium, K (mg)	242.1032
Fatty acids, total saturated 12:0 (g)	0.0024
Vitamin A, RAE (g)	1.6901
Serine (g)	0.0375
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0412
Fatty acids, total trans-polyenoic 22:4 (g)	0.0037
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0309
Fatty acids, total saturated 22:0 (g)	0.0258
Fatty acids, total saturated 14:0 (g)	0.0211
Histidine (g)	0.0231
Isoleucine (g)	0.0300
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0037
Niacin (mg)	0.2869
Water (g)	570.6494
Fatty acids, total saturated 8:0 (g)	0.0016
Tocotrienol, delta (mg)	0.0004
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0011
Carotene, beta (g)	17.7433
Sodium, Na (mg)	33.0711
Iron, Fe (mg)	1.6755
Energy (kJ)	433.5758
Ash (g)	1.1493
Caffeine (mg)	0.0000
Glycine (g)	0.0443
Fatty acids, total trans-polyenoic (g)	0.0192
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	1.0715
Fatty acids, total polyunsaturated (g)	1.5485
Vitamin E (alpha-tocopherol) (mg)	1.4052
Sucrose (g)	1.0573
Vitamin B-6 (mg)	0.1627
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0006
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0649
Beta-sitosterol (mg)	18.6178
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0005
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.1655
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0164
Fatty acids, total polyunsaturated 15:0 (g)	0.0011
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0663
Folate, food (g)	22.1983
Fatty acids, total saturated 20:1 (g)	0.0841
Fatty acids, total monounsaturated (g)	3.0968
Stigmasterol (mg)	0.1350
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.9999
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0028
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	9.2285
Fatty acids, total polyunsaturated 16:1 c (g)	0.0016
Fatty acids, total saturated (g)	0.6419
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	121.6451
Fatty acids, total saturated 10:0 (g)	0.0085
Galactose (g)	0.0094
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0407
Glutamic acid (g)	0.3105
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1969
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0519
Folate, DFE (g)	22.1983
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0026
Fiber, total dietary (g)	4.0997
Tryptophan (g)	0.0168
Threonine (g)	0.0337
Fatty acids, total polyunsaturated 18:1 c (g)	2.8262
Manganese, Mn (mg)	3.9626
Protein (g)	1.7554
Cryptoxanthin, beta (g)	6.9265
Fatty acids, total saturated 18:1 undifferentiated (g)	2.9980
Betaine (mg)	0.1949
Phosphorus, P (mg)	43.1623
Tocopherol, gamma (mg)	1.2303

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Indian Subcontinent >> Indian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Wash and soak the rice for 30 minute. | 2. Add ghee and salt (works fine even without it), and cook in the microwave for 13 min (time depends on your microwave). Fluff, and set aside to cool. | 3. In a large pot, heat the 1 tsp each of ghee and oil. | 4. When the oil is hot, add cumin seeds and powdered spices. | 5. Stir for a minute then add the onions. | 6. Saute until onions are transparent, then add the garlic and serrano. | 7. Continue until onions are starting to brown and garlic is cooked. | 8. Now add the mushroom and salt, mix well. | 9. Cook for another 3-4 min, then add the cooked rice. | 10. Toss well, check and adjust seasoning. Sprinkle dried parsley for color. | 11. Note 1: The spices are best when powdered freshly in a mortar and pestle. If you don't want to, use a pinch each of already powdered spices. | 12. Note 2: Adjust quantity of onions if you're not fond of them. Substitute yellow onions if you prefer a milder taste. | 13. Note 3: Skip the serrano pepper if you don't like the heat. Just add freshly ground pepper instead. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
basmati rice	1	cup		-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
ghee	1/4	teaspoon		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
ghee	1	teaspoon		-	-	-	-
canola oil	1	teaspoon		39.78	0.0	0.0	4.5
cumin seed	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
clove	3		powdered	17.262	4.1284	0.3761	0.8190000000000001
cardamom pod	1	cardamom	powdered	-	-	-	-
cinnamon	1/4		powdered	-	-	-	-
red onion	2/3	cup	sliced	42.6667	9.9627	1.1733	0.1067
garlic clove	2		chopped	-	-	-	-
serrano pepper	1/2	teaspoon	chopped deseeded	0.35	0.0733	0.019	0.0048
cremini mushroom	1	cup	quartered	-	-	-	-
salt				-	-	-	-

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

Cooking in progress....

Garlic Mushroom Rice