Photo: Tina Dawson
Estimated Nutrition (whole recipe, rough)
429
Calories
8g
Protein
15g
Fat
67g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| 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
- 250 grams of fresh human placenta , chopped into fine strips
- 1 onion
- 2 cloves of garlic , chopped
- 1 tablespoon of olive oil
- Rosemary
- Salt
- Pepper
- ½ tsp cumin
- Rice noodles , cooked
- Red bell pepper , sliced thin
- Shallots , sliced thin
Directions
1
Fry onion in olive oil until it is translucent.
2
Add chopped garlic.
3
Toss in placenta, and cook quickly.
4
Add a dash of fresh rosemary and the cumin.
5
Add a pinch of salt and ground pepper to taste.
6
Serve on a bed of rice noodles, garnished with sliced red pepper and shallot.
Recipe sourced from
wikibooks