Turkish Egg and Carrot Pilaf - 8 pts, Carbs 31g, Fiber 5 g

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Turkish Egg and Carrot Pilaf - 8 pts, Carbs 31g, Fiber 5 g

 

Recipe By :Quick After-Work Vegetarian Cookbook by Judy Ridgway

Serving Size : 4 Preparation Time :0:00

Categories : LowerCarbs Spicy

Veggie WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 onions -- peeled

4 tablespoons cooking oil

1 cup long-grain rice

2 carrots -- peeled and grated

2 tablespoons raisins

1 1/2 cups vegetable stock

1 tablespoon minced parsley

1 tablespoon minced fresh mint

salt and freshly ground pepper to taste

6 eggs

3 cardamom pods -- or 1/4 t. ground cardamom

 

Mince two onions; slice the others into rings and set aside.

 

Saute minced onions in 2 tablespoons oil. Add rice and cook another 1-2 minutes,

stirring constantly.

 

Add carrots, raisins, stock, parsley, mint, salt and pepper. Bring to a boil,

cover and simmer 15-20 minutes.

 

Cook eggs in simmering water 12-14 minutes. Rinse in cold water, drain, peel and

slice.

 

Remove seeds from cardamom pods, discard pods. Saute seeds in remaining oil 30

seconds. Add sliced onions and cook until crisp and brown.

 

Fluff rice; serve topped with sliced eggs and onion rings.

 

Makes 4 servings.

 

 

Per Serving: Calories 365; Total Fat 22g (sat fat 4g); Fiber 4g; Carbs 31g;

Protein 13g; Chol 319mg; Sodium 185mg

 

Description:

" 8 pts "

Cuisine:

" Turkish "

S(Formatted by Chupa Babi):

" 02.12.08 "

Copyright:

" 1996 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 533 Calories; 23g Fat (39.0% calories

from fat); 17g Protein; 64g Carbohydrate; 5g Dietary Fiber; 319mg Cholesterol;

734mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0

Fruit; 3 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 20062 0 0 0

 

 

 

 

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