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Yellow Rice Salad W- Roasted Peppers & Black Beans

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)66.319
Energy (kCal)1376.5058
Carbohydrates (g)200.0815
Total fats (g)40.6008
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Stir 3 teaspoons cumin in small dry skillet set over medium heat until just fragrant, about 1 minute. | 2. Remove from heat and whisk in lime juice and oil, set aside. | 3. Stir turmeric and remaining cumin in heavy medium saucepan set over medium heat until fragrant, about one minute. | 4. Add 2 cups water, rice and salt, bring to a boil. | 5. Reduce heat to low and simmer until water is absorbed, about 15 minutes. | 6. Allow rice to cool and mix in green onions and half of dressing. | 7. Season to taste with salt and pepper. | 8. Combine black beans, all peppers, cilantro, chipotle chilies and remaining dressing in a medium sized bowl. | 9. Toss to coat and season to taste with salt and pepper. | 10. Presentation: Mound beans in the center of platter and surround with the rice salad. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cumin 4 teaspoons ground 31.5 3.7162 1.496 1.8707
    lime juice 1/4 cup 15.125 5.0941 0.2541 0.0424
    vegetable oil 2 1/2 tablespoons 293.08 0.0 0.0 34.0
    turmeric 1/2 teaspoon 4.68 1.0071 0.1452 0.0488
    water 2 cups 0.0 0.0 0.0 0.0
    basmati rice 1 cup - - - -
    salt 1 teaspoon - - - -
    green onion 1/2 cup sliced 9.585 2.0377 0.3444 0.1668
    black bean 1 can drained rinsed 991.8141 181.3769 62.8246 4.1301
    pepper 1/2 cup chopped roasted 14.9 3.4568 0.6407 0.1267
    green bell pepper 1/2 cup chopped 14.595 3.197 0.5004 0.1876
    cilantro 1/3 cup chopped 1.2267 0.1957 0.1136 0.0277
    chipotle chile 1 1/2 1/2 minced - - - -

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



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