You may do this recipe with any left overs you have. Just pick the spices that match your left overs.
I do this one when I have left-over of cooked veggies, usually the day after I cook my "Personal Pakoras", but you may use any other fresh veggies or left-over that you have.
Chop the onion and fry on a very low heat until transparent. In the meantime, toast in a pan the pine nuts for 30 seconds, then add the cumin and sesamo seeds and toast everything a little bit more, until you get a very good smell.
When the onion is transparent, add the tomato (mashed), wait for 1 minute and add the rice. I put brown one because I, like it Mix well and leave for 1 more minute before adding the pine nuts, seeds, spices and the fresh mint. Fry a little and add the water (following the instructions), salt, black pepper and cayenne pepper. Boil it and, before it dries totally put on an oven pan over the leftovers (pakoras in here) and put in the oven preheat 200 C (400 F).
Beat the white eggs very well and, when almost hard, add the yolks, mix all together and put over the rice when it is dry. Put in the oven again and serve when it grows and make a golden "crust".
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Serving Size: 1 Serving (108g) | ||
Recipe Makes: 6 | ||
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Calories: 300 | ||
Calories from Fat: 132 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.7g | 20 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 176.2mg | 54 % | |
Sodium 62.7mg | 2 % | |
Potassium 291.6mg | 8 % | |
Total Carbohydrate 33.3g | 10 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 30.4g | ||
Protein 10.6g | 15 % | |
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: 300
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