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Suggest a better description1 Heat the sunflower oil in a medium ovenproof saucepan and lid. Stir in the turmeric, cayenne, cumin seeds and cardamon pods and allow to toast for a minute. 2 Add the onion and garlic. Stir in the basmati rice. Pour in enough stock to cover. Bring to the boil, cover and transfer to the oven. Bake for 10-12 minutes until the rice is cooked and water soaked up. Per serving: 449 Calories (kcal); 9g Total Fat; (19% calories from fat); 10g Protein; 80g Carbohydrate; 0mg Cholesterol; 73mg Sodium Food Exchanges: 5 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (170g) | ||
Recipe Makes: 2 servings | ||
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Calories: 478 | ||
Calories from Fat: 100 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.2g | 15 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 6.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 13.1mg | 0 % | |
Potassium 462.8mg | 12 % | |
Total Carbohydrate 86.8g | 26 % | |
Dietary Fiber 6.4g | 25 % | |
Sugars, other 80.4g | ||
Protein 9.5g | 14 % | |
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: 478
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