Photo: Markus Spiske
Minted Rice with Tomato and Sprouted Beans Recipe
8 ingredients
4 servings
openrecipes
The bean sprouts in this light and fresh stir-fried rice dish give it a crunchy bite, while the generous addition of garlic gives a rich, aromatic flavor.
Estimated Nutrition (whole recipe, rough)
680
Calories
24g
Protein
17g
Fat
112g
Carbs
Counts 10 of 12 ingredients — the other 2 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 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Peppermint | 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
- 2 tablespoons light olive oil
- 6 green onions, very finely sliced
- 2 garlic cloves, finely chopped
- 3 cups cooked, cooled Basmati rice
- 2 ripe plum tomatoes, finely chopped
- 8 ounces mixed sprouted beans (a mixture of aduki, mung, lentil, and chickpea sprouts)
- A small handful of mint leaves
- Salt and freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes