Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
485
Calories
8g
Protein
13g
Fat
87g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Dates | 1 date (24g) medjool | 66 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cloves | 1 tsp ground (2g) | 7 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3/4 cup chopped dates
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1/2 cup slivered almonds
- 1 clove garlic, minced
- 1 tablespoon butter
- 2 cups water*
- 1 cup uncooked aromatic rice
- 1 teaspoon grated lemon peel
- 3/4 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground cardamom
- =
Directions
1
Cook dates, onion, green pepper, almonds and garlic in butter in 3-quart saucepan until vegetables are tender crisp. Add water, rice, lemon peel, salt, cloves and cardamom. Heat to boiling; stir once or twice. Reduce heat to simmer; cover and cook 15 to 20 minutes or until rice is tender and liquid is absorbed. Fluff with fork.
Recipe sourced from
fandom