Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
569
Calories
12g
Protein
27g
Fat
73g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 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 brown basmati rice
- 1 tsp. olive oil
- 1 large shallot, minced
- 2/3 cup thinly sliced scallions
- 1/2 cup shredded carrots
- 4 cups boiling vegetable stock
- 1/2 tsp. ground turmeric
- 1/4 tsp. sea salt
- 1/3 cup cashew pieces
- 1/4 cup crystallized ginger
- =
Directions
1
1. Rinse rice thoroughly in a wire mesh colander using cold running water for at least 2 minutes. Set aside.
2
2. Heat oil for 30 seconds in a saucepan over medium heat, and add shallot, scallions, carrots and rice. Sauté for 3 minutes, stirring constantly. Add stock, turmeric and salt. Bring to a boil, and stir in cashews. Reduce heat to low, cover and cook without stirring for 40 minutes, or until liquid is absorbed and rice is tender. Add ginger, and toss gently. Remove from heat, and serve immediately.
Recipe sourced from
fandom