Try this Iwitma Palaaw (Garbanzo Pilaf) recipe, or contribute your own.
Suggest a better descriptionFROM THE KITCHEN OF: Gary & Margie Hartford [Eugene OR] Makes 10 servings Soak garbanzos in water overnight, then drain. Soak rice in warm salted water for 2 hours. Heat oil in large saucepan and brown meat. Break onion slices into rings, add to saucepan and cook over low heat until onions are browned, about 30 minutes. Add carrots and garbanzos. Barely cover with water and simmer 1 hour, or until garbanzos are tender. Season to taste with salt, pepper and cumin. Add barberries. Drain soaking water from rice. Strew rice over meat and add 1 quart of water. Bring to hard boil, uncovered. When water boils off, pile rice and meat into pot and poke vent holes to bottom with long handled wooden spoon. Cook covered over low heat 20 to 25 minutes. Serve pilaf on plate with meat arranged on top. Each serving contains (approx): 510 calories, 122 mg sodium, 16 mg cholesterol, 19 grams fat, 73 grams carbohydrates, 11 grams protein, 0.72 gram fiber. From the Register Guard 9/2/1992, by Charles Perry (LA Times)
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Serving Size: 1 Serving (160g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 439 | ||
Calories from Fat: 103 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.4g | 15 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 22mg | 1 % | |
Potassium 71.2mg | 2 % | |
Total Carbohydrate 75.6g | 22 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 73g | ||
Protein 6.3g | 9 % | |
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: 439
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