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Curried Rice With Vegetables

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)59.5136
Energy (kCal)1925.0284
Carbohydrates (g)355.9667
Total fats (g)33.1456
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine chicken broth, tomato puree, sherry, soy sauce, and oil in a bowl and set aside. In a large saucepan, melt butter over medium heat. Add garlic, ginger, and curry powder and stir to blend. | 2. Stir in rice and cook for 2 minutes. Add chicken broth mixture and carrots, and bring to a boil. Reduce heat to low and simmer, covered, until all liquid is absorbed, about 20 minutes. | 3. Remove from heat and stir in raisins and scallions. Let sit 10 minutes before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken broth 2 1/4 cups 175.77 4.2525 25.0614 5.8968
    tomato puree 1/4 cup 23.75 5.6125 1.0312 0.1312
    sherry 1 tablespoon - - - -
    soy sauce 1 tablespoon 8.48 0.7888 1.3024 0.0912
    sesame oil 2 teaspoons 79.56 0.0 0.0 9.0
    butter 2 tablespoons unsalted 171.0 7.857 5.343 14.4
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    ginger 1 tablespoon minced 4.8 1.0662 0.1092 0.045
    curry powder 1 tablespoon 20.475 3.5173 0.9003 0.8826
    white rice 1 1/2 cups 1012.875 221.8612 19.7858 1.8315
    carrot 2/3 cup diced 34.9867 8.1749 0.7936 0.2048
    raisin 3/4 cup 373.725 98.406 4.1951 0.5692
    scallion 1/3 cup sliced 10.6667 2.4467 0.61 0.0633

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



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