Estimated Nutrition (whole recipe, rough)
Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pine Nut | 1 oz (28g) | 191 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Caraway | 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
- ½ cup olive oil
- 1 tablespoon curry powder
- 1 small potato , sliced extremely thin
- 1 big onion , cut into chunks or sliced thin
- 2–3 red bell peppers , sliced
- 1–3 tomatoes , cut into cubes or slices
- 5–10 cloves garlic
- 2 tablespoon pine nuts
- 1 tablespoon caraway
- 1–3 tablespoon ground oregano
- 1–2 tablespoon ground chile or chile powder
- 1 tablespoon paprika
- 1–2 pinch (es) saffron
- 1 tablespoon cumin
- 1 cup basmati rice
- ½ cup red wine
- 1 cube vegetarian bouillon
- 1 can black beans
- Cheese ( Parmesan or cotija work best)
Directions
Heat the olive oil in a very large saucepan .
When oil is hot, add curry powder, potatoes, onions, red peppers, and tomatoes. Stir and fry until potatoes are nearly done.
Reduce heat, then stir in crushed garlic, pine nuts, caraway, half the dried oregano, and chili powder.
In a separate pot (with a lid) bring 1 ¾ cup water to a boil .
While waiting for water to boil, make a rice spice mix from paprika, pinch of saffron, cumin, and remaining oregano.
Mix rice spice mix with basmati rice.
When water has begun to boil, reduce heat, add rice and rice spice mix. Cover and simmer for 10 minutes.
Add wine and bouillon cube to the tomato mixture, stir, and turn the heat to low. Simmer, stirring occasionally, while the rice is cooking.
Let rice simmer for another 10 minutes, then remove from the heat.
When the contents of the saucepan appear to be frying again instead of simmering, stir in the rice.
When liquid is absorbed by rice, stir in the beans.
Turn off heat and serve with cheese.