Try this Herbed Rice with Julienne Potatoes recipe, or contribute your own.
Suggest a better descriptionWash the potatoes & cut them evenly into julienne strips. Combine the ginger root, chilies, coconut, parsley in a bowl. Add a little water or soy milk, mix well. Drop in potato strips. Set aside. Heat the ghee in a heavy pot, drop in the whole cloves, cinnamon, bay leaf. Fry till the cumin seeds turn brown. Add the marinated potatoes & stir fry till they are lightly browned. Add the rice, salt, turmeric, lemon juice, water & sugar. Stir & quickly bring to a full boil. Reduce heat to very low & cover with a tight fitting lid. Simmer gently for 20 to 25 minutes. 5 minutes before the end, add the peas. Remove lid, turn off heat & add 1 tb ghee. Let rice sit for 5 minutes. Fluff & garnish each portion with lemon wedges. Adapted from Yamuna Devi, "The Art of Indian Vegetarian Cooking"
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Serving Size: 1 Serving (131g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 309 | ||
Calories from Fat: 113 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.6g | 17 % | |
Saturated Fat 7.5g | 38 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 24.4mg | 8 % | |
Sodium 40.2mg | 1 % | |
Potassium 205.3mg | 5 % | |
Total Carbohydrate 47.2g | 14 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 42.9g | ||
Protein 4.2g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 309
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