Saute onions until brown. Drain on paper towels. Put 3 cups water in a pot with a few drops oil. Bring to a boil. Add rice and 1 teaspoon salt. After water returns to a boil, lower heat. Simmer until done. Wash lentils. Then boil until tender. Boil macaroni until tender. Drain. Sauce: Slice garlic. Saute in small amount of oil. Add vinegar, tomato paste, remaining 1 teaspoon salt, cumin, remaining 1 cup of water, and chili pepper, if desired. Cook until mixture boils. Lower heat, Simmer until cooked. To serve, layer rice, lentils, and macaroni. Spread sauce on top. Garnish with fried onions. Recipe by: Kitchens of Eastern Arabia (Sozan Fahmi, SADAF) Posted to MC-Recipe Digest V1 #671 by Creedenite@aol.com on Jul 14, 1997
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (400g)|
|Recipe Makes: 8|
|Calories from Fat: 43 (11%)|
|Amt Per Serving||% DV|
|Total Fat 4.8g||6 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 38.6mg||1 %|
|Potassium 588.5mg||15 %|
|Total Carbohydrate 77.8g||23 %|
|Dietary Fiber 8.4g||33 %|
|Sugars, other 69.4g|
|Protein 13g||19 %|
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: 404
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.