Cumin Rice With Pignoli Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CourseMethod
Main IngredientInterest Group

Ingredients

 Brown rice3⁄4 Cup (12 tbs)
 Black pepper To Taste
 Water1 1⁄2 Cup (24 tbs)
 Chopped onion1⁄2 Cup (8 tbs)
 Finely minced parsley1 1⁄2 Teaspoon
 Corn oil1 Tablespoon
 Pine nuts2 Tablespoon
 Ground cumin1 1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 891 Calories from Fat 344

% Daily Value*

Total Fat 40 g61.8%

Saturated Fat 3.5 g17.4%

Trans Fat 0.1 g

Cholesterol 0 mg

Sodium 21.6 mg0.9%

Total Carbohydrates 120 g40%

Dietary Fiber 7.7 g30.8%

Sugars 4.5 g

Protein 16 g31.5%

Vitamin A 12.9% Vitamin C 27.2%

Calcium 12.2% Iron 38.8%

*Based on a 2000 Calorie diet

Directions

Soak rice in water for at least 2 hours, or overnight.
Chop onion.
Heat oil in skillet.
Add onion and saute until it begins to turn golden.
Add rice and soaking water along with cumin and pepper.
Bring to boil.
Reduce heat and cover.
Cook rice at simmer about 20 minutes, until rice is tender and water has been absorbed.
Meanwhile, chop parsley.
When rice is cooked, add parsley and pine nuts.
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