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Chinese Pilaf

salad.queen's picture
  Brown rice 1 Pound
  Marmite 3 Teaspoon
  Margarine 1 Ounce (25 Gram)
  Onions 8 Ounce, sliced (225 Gram)
  Dried mixed herbs 1⁄2 Teaspoon
  Green pepper 1 Small, seeded, thinly sliced
  Red peppers 1 Small, seeded, thinly sliced
  Carrots 8 Ounce, thinly sliced (225 Gram)
  Bean shoots 8 Ounce (225 Gram)
  Peanuts 2 Ounce (50 Gram)
  Chopped parsley 2 Tablespoon

1. Wash rice thoroughly, put into a large saucepan of water and bring to the boil. Add 2 teaspoons of the Marmite, blend in carefully, reduce heat, cover with lid and simmer without stirring for 40-45 minutes.
2. Meanwhile, melt margarine in large saucepan, add onions and mixed herbs, cover and cook for 5 minutes.
3. Stir in peppers and saute for 5 minutes.
4. Pour in 300 ml/1/2 pint cold water, stir well, add carrots and dissolve remaining teaspoon Marmite in the water.
5. Cook for further 5 minutes, finally add bean shoots, stir gently from time to time and cook until just tender, about 5 minutes.
6. Drain the rice well, return to pan and stir in the peanuts and chopped parsley. Arrange in the centre of a heated serving dish and arrange vegetables on each side.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes
Cook Time: 
45 Minutes
Ready In: 
50 Minutes

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 629 Calories from Fat 139

% Daily Value*

Total Fat 16 g25%

Saturated Fat 2.7 g13.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 200.7 mg8.4%

Total Carbohydrates 107 g35.7%

Dietary Fiber 10 g40.1%

Sugars 9.9 g

Protein 17 g33.7%

Vitamin A 228.6% Vitamin C 134.1%

Calcium 10.7% Iron 23.9%

*Based on a 2000 Calorie diet

Chinese Pilaf Recipe