Ingredients
21 ounces white rice, raw 10 1/2 ounces onions
21 ounces carrots
14 ounces water
1 cup sunflower oil ( for frying )
1 tablespoon sesame seeds
1/2 teaspoon barberry
1/4 teaspoon ground cumin
to taste salt & pepper
3 bay leaves
Directions
600 grams of rice and 1/2 Cup raisins pour boiling water and leave for 20-30 minutes, wash, drain in a colander. In hot "kazan" (pan aluminum), pour 1 glass of olive oil (for frying), add 600 grams of carrots cut into julienne strips, stirring stew for 5-10 minutes, add 1 tablespoon sesame seeds, 1/2 teaspoon barberry, 1/4 teaspoon cumin, black pepper and salt to taste, 2-3 Laurel leaf, 1/2 Cup raisins, 300 grams of onion diced, stirring stew for 5-10 minutes, add the rice, evenly spread it all over the surface , pour 400 grams of water, leave on the heat for 20 minutes. Mix gently and without closing the lid, simmer before full evaporation of water. Rice should be crumbly. To water evaporated fast make deepening in rice. Serve hot on the table. Bon appetit! Bon appetite.
Serve 6
Cooking time 1 hour
Nutrients per Serving
Calories 678Total Fat 37.56 gSaturated Fat 4.01gMonosaturated Fat 31.73gPolysaturated Fat 1.82gTotal Carbohydrate 75.3 gFiber 3.9 gSugar 4.4 gProtein 7.1 gCalcium 86 mgIron 4.07 mgPotassium 340 mgSodium 48 mgZinc 1.3 mgThiamin 0.53 mgRiboflavin 0.09 mgNiacin 4.09 mgFolic Acid 180.5 UgVitamin B6 0.3 mgVitamin C 6.7 mgVitamin A 9468 IUVitamin E 15.73 mgVitamin K 9.1 UgPoints 16
*The nutritional values are determined by the total ingredients divided by the number of servings for each recipe. Serving sizes may vary.
