Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
381
Calories
7g
Protein
13g
Fat
62g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Roasted Peanut | 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
- =
- 2 cups water
- 1 cup uncooked rice
- 1/4 cup chopped green onions
- 2 fresh red chiles, seeded and chopped
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon margarine
- 1 teaspoon minced fresh gingerroot
- 3/4 teaspoon salt
- 1/8 teaspoon ground turmeric
- 1 to 2 teaspoons fresh lime juice
- chopped roasted peanuts for garnish (optional)
- red pepper flakes for garnish (optional)
- =
Directions
1
Combine water, rice, onions, chiles, cilantro, margarine, gingerroot, salt and turmeric in 2- to 3-quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Stir in lime juice; fluff with fork. Garnish with peanuts and pepper flakes.
Recipe sourced from
fandom