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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Using a small saucepan, add currants and just enough of the red wine vinegar to cover them. Boil 3 minutes until the liquid has almost evaporated (reserve the liquid). Set aside. | 2. Heat 4 tablespoons (8 teaspoons) of the olive oil, in a large non-stick frypan, using a low heat. Season with salt and pepper and add the onion. Cook, stiriig occasionally for about 20-25 minutes, or until the onion has caramelised. Don't be tempted to turn up the heat,as you want the caramelised flavour to develop slowly. | 3. Stir in the currants and vinegar mixture. Set aside. | 4. Using a large bowl, add the cooked rice, parsley, mint and chillis. Stir in the lemon juice and the remaining olive oil. Add half of the onion mixture and half of the pine nuts. Toss to combine. | 5. Top with the remaining onions and pine nuts to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	125			14917.5	0.0	0.0	1687.5
brown onion	3		halved sliced	-	-	-	-
sea salt			ground	-	-	-	-
black pepper			ground	-	-	-	-
currant	150			10584.0	2583.84	235.2	68.88
red wine vinegar	1/4	cup		11.3525	0.1613	0.0239	0.0
brown rice	2	cups	cooked	1147.08	241.6768	22.8468	8.7848
flat leaf parsley	1/2	bunch		-	-	-	-
mint	1/2	bunch		-	-	-	-
green chilies	2		sliced	194.3028	48.0	0.0	0.0
lemon	2		juiced	2.2367	0.7015	0.0356	0.0244
pine nut	120		toasted	109026.0	2118.96	2217.78	11075.94

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