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Jasmine Rice with Shallots, Cumin and Red Pepper

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)13.668
Energy (kCal)215.7195
Carbohydrates (g)2.752
Total fats (g)17.0058
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the oil over medium high heat in a medium-sized sauce pan that has a lid. | 2. Add the cumin and red pepper. | 3. Then cook the shallots until soft- 2-3 minutes. | 4. Remove shallots and set aside. | 5. Add rice and cook, stirring constantly for 30 seconds. | 6. Pour in the chicken broth and let rice cook on low heat until liquid is absorbed- 15-17 minutes. | 7. Remove from heat and let sit for 5 minutes. | 8. Stir in shallots, vinegar and salt and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    jasmine rice 1 cup - - - -
    chicken broth 1 can 94.55 2.2875 13.481 3.1719999999999997
    shallot 3 cut separated - - - -
    cumin 1/2 teaspoon ground 3.9375 0.4645 0.187 0.2338
    red pepper flake 1/2 teaspoon - - - -
    rice wine vinegar 1 tablespoon - - - -
    salt 1/4 teaspoon - - - -

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



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