Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pine Nut | 1 oz (28g) | 191 |
| Butter | 1 tbsp (14g) | 102 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Salt | 1 tsp (6g) | 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
- 1 cup basmati rice
- 1 medium onion , finely chopped
- 1–2 cups water
- Pine nuts
- Dried currants
- 2 tsp cinnamon
- 1–2 tsp dried mint
- 1–2 tsp white sugar
- Salt
- Black pepper
- Butter
Directions
Wash the rice until the water runs clear.
Sauté pine nuts and onions over medium heat in a deep skillet with lid
Add cinnamon, mint, salt, sugar and black pepper
Add the rice and stir constantly until the rice turns translucent
Add water, enough to cover the rice and cook on low heat.
When the water is absorbed, check the rice. Add more water or spices if needed.
Quickly add currants; they should soften in the steam but can be soaked in hot water if preferred.
If needed, use paper towel and a pan with a closed lid to steam the rice until it is finished cooking.