Try this East Indian Pea And Potato Wraps recipe, or contribute your own.
Suggest a better descriptionStart the rice and assemble the ingredients first, then slice the onions, mince the jalapeno, and start on the spices and vegetables. Heat a medium pot or skillet over medium-high heat. Add saute liquid, mustard seeds, cumin, and turmeric, stirring constantly. When seeds start to pop, add onion and jalape=F1o and saute a few minutes more. Add potatoes, salt, and water, and simmer, covered, for about 10 minutes, until potatoes are tender. Watch closely as it cooks, adding more water, if needed, just enough to keep the pot bottom covered until the very end. Add lime juice and stir quickly to deglaze the pan. Stir in peas, currants, and parsley. Heat through and spoon into warm tortillas with rice and a spoonful of sour cream, if desired. Makes 10 wraps. Posted to fatfree digest by "leanne m. reidy"
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Serving Size: 1 Serving (2815g) | ||
Recipe Makes: 1 servings | ||
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Calories: 2213 | ||
Calories from Fat: 52 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 267.1mg | 9 % | |
Potassium 778.6mg | 20 % | |
Total Carbohydrate 476.9g | 140 % | |
Dietary Fiber 31.5g | 126 % | |
Sugars, other 445.4g | ||
Protein 52g | 74 % | |
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: 2213
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