Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
296
Calories
7g
Protein
2g
Fat
64g
Carbs
Counts 8 of 11 ingredients — the other 3 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 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Cloves | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Water | not in our table | 0 |
| Coriander | not in our table | 0 |
| Saffron | 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
- 1 c Brown basmati rice
- 2 c water -- or vegetable stock
- Grated Zest of 1 lemon
- 1/4 ts Ground nutmeg
- 1/4 ts Ground Cloves
- 1/2 ts Ground cinnamon
- 1/2 ts Ground cumin
- 1/2 ts Ground Coriander
- Pinch of saffron (optional)
- 1 tb chopped fresh parsley
Directions
1
Rinse The rice And Soak it For 20 Minutes in ColdWater.
2
Add All The Ingredients Except For The parsley to a 2-Quart Pot. Bring to a Boil, Lower The Heat, Stir,And Simmer, Covered For 20 Minutes or Until The WaterIs Absorbed And The rice is Cooked.
3
Garnish With the chopped parsley.
4
Note: This Can Also be Made With White basmati rice
Recipe sourced from
fandom