Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 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
- 1½ cups white long-grain rice
- 1 white onion finely chopped
- 3 tablespoons olive oil
- ½ bunch green onion finely chopped
- ½ bunch dill chopped
- 2 tablespoons fresh mint
- 1 tablespoon green peppercorn
- 1 tablespoon pine nuts
- ½ teaspoon salt
- 3 cups water
Directions
Heat oil in a pot.
Stir onions, green onions, green peppercorns and pine nuts then cook until soft.
Add rice and mint then stir 3 minutes.
Add water and salt.
Bring to boil and simmer on low for 20 minutes.
Turn off and stir in half the dill.
Cover top of the pot with a paper towel or a clean kitchen towel.
Place lid on paper towel and let rice sit for at least 10 minutes before you serve.
Scatter with remaining dill.
Category:Cathy's Recipes
Category:Pilaf Recipes
Category:Long-grain rice Recipes
Category:Dill Recipes
Category:Mint Recipes
Category:Pine nut Recipes