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Butternut Squash Basmati Rice

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.6171
Energy (kCal)150.785
Carbohydrates (g)17.6938
Total fats (g)8.4975
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a medium saucepan melt the butter. | 2. Add cumin seeds and mustard seeds and cook over high until mustard seeds begin to pop. | 3. Add rice and squash and toss with seeds to mix thoroughly. | 4. Add water and salt, and bring to a boil. | 5. Reduce heat to low, cover and simmer until squash is tender and water is completely absorbed - about 15 minutes. | 6. Remove from heat and let stand for 5 minutes. | 7. Fluff rice before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1 tablespoon unsalted 85.5 3.9285 2.6715 7.2
    cumin seed 1 teaspoon 7.875 0.929 0.374 0.4677
    mustard seed 1 teaspoon 10.16 0.5618 0.5216 0.7248
    basmati rice 1 cup - - - -
    butternut squash 3/4 cups peeled deseeded cut 47.25 12.2745 1.05 0.105
    water 2 cups 0.0 0.0 0.0 0.0
    kosher salt 2 teaspoons - - - -

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



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