Boil the steak cubes with the onion (cut in half) and the green pepper (cut in half) in a large pan.
Brown the pine nuts in 1/2 stick butter. Set aside.
In another smaller pan, brown the vermicelli pieces in 1/2 stick butter. Add the rice, add water to go one inch over the rice. Add the turmeric and salt to taste. Stir. Cover and cook the rice over low heat for about 15 minutes and add the pine nuts. Cover and cook the rice until cooked through.
Remove the ohio and green pepper from the water - leave the steak in the water in the pan. Add the potatoes, green beans, and tomato paste. Stir and simmer for 25-30 minutes. Add salt and pepper and a dash of tabasco.
The tomato based stew goes on top of the rice when serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (120g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 139 (38%)|
|Amt Per Serving||% DV|
|Total Fat 15.5g||21 %|
|Saturated Fat 7.7g||38 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 30.4mg||9 %|
|Sodium 86.6mg||3 %|
|Potassium 192.4mg||5 %|
|Total Carbohydrate 53g||16 %|
|Dietary Fiber 2.4g||9 %|
|Sugars, other 50.6g|
|Protein 4.6g||7 %|
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: 368
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!