Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Almond | 1 almond (1.2g) | 7 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| 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
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- 1 cup uncooked basmati rice
- 2 cups veggie stock or water
- 2 tbsp olive oil
- 1/2 cup golden raisins
- 1/2 cup slivered almonds
- 1 onion, chopped fine
- 2 tbsp fresh cilantro, minced
- 2 tsp tumeric
- 1 tsp curry powder
- =
Directions
In a medium saucepan, heat the oil. Throw in the onions, raisins, almonds, tumeric and curry powder and sauté for a few minutes, until the onions are tender. Turn heat up to high and quickly add the rice and water, stirring well. Bring to a boil, cover and reduce the heat to low. Cook for 10 minutes, or until rice is tender and all liquid is absorbed (don't peek until 10 minutes is up, though!). Remove from heat and let rest for another 10 minutes. Take of lid and fluff up with a fork. Lightly stir in the minced cilantro, and serve.