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Suggest a better descriptionHeat the oil in a heavy based flame proof casserole and cook the onion gently for 5 minutes. Add the vermicelli, breaking it into the pan with your hands into manageable sized pieces. Stir for 1 minute until it becomes transluscent from absorbing the oil. Rinse the wheat under the cold tap, then add to the casserole immediately. Add the stock, raisins and seasoning. Cover and simmer gently for 9 to 10 minutes or until all the stock is absorbed. Leave the pilaff to stand for 5 minutes before serving. For the Tahini: Put the tahini paste, garlic, lemon juice, pepper, olive oil and ground cumin in a food processor and blend until smooth. The mixture will be very thick, so gradually add 3 to 4 tbsp cold water while blending it in the machine to thin it to a dipping consistency. Serve in a bowl, with a sprinkling of parsley to garnish.
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Serving Size: 1 Serving (390g) | ||
Recipe Makes: 1 servings | ||
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Calories: 417 | ||
Calories from Fat: 351 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39g | 52 % | |
Saturated Fat 5.5g | 27 % | |
Monounsaturated Fat 17.1g | ||
Polyunsanturated Fat 14.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 224.2mg | 8 % | |
Potassium 249.8mg | 7 % | |
Total Carbohydrate 12.8g | 4 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 7.2g | ||
Protein 10.2g | 15 % | |
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: 417
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