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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook water, rice, thyme, and bay leaf and set aside. | 2. Heat olive oil and half of the butter in a skillet and then add chickpeas. | 3. When chickpeas start to lightly brown (about 5 mins) add parsley and the sun-dried tomatoes and cook for an additional 5 minutes. | 4. Add oregano, basil, salt, and pepper and cook for an additional 1-2 minutes. | 5. Remove from heat and mix rice and chickpeas together until rice is a golden color. | 6. Mix in remaining butter (cubed) and Parmesan cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chickpea	1	can		1133.4333	188.7556	61.3793	18.1109
butter	2	tablespoons		171.0	7.857	5.343	14.4
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
parsley	1/3	cup		7.2	1.266	0.594	0.158
sun tomato oil	2	tablespoons	sun-dried packed	-	-	-	-
basil	1	teaspoon	dried	0.2032	0.0234	0.0278	0.0057
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
salt	1	teaspoon		-	-	-	-
pepper	1	teaspoon		5.773	1.4708	0.239	0.075
parmesan cheese	1/3	cup		98.6667	10.6667	10.6667	1.3333
thyme	1	teaspoon	dried	0.8079999999999999	0.1956	0.0445	0.0134
bay leaf	1			-	-	-	-
basmati rice	1	cup	uncooked	-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0

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