Layered Rice, Peas, Carrots and Assag Timbale

Ingredients

• Rice1.5 cups
• broth or water1.5 cups
• medium onion1 medium onion
• ghee or oil2 tbsp
• Carrots½ kg
• osaj (sautéed minced meat)¼ kg
• Peas¼ kg

Allergens (inferred from ingredient names): milk

Nutrition per serving (modelled estimate, not measured): kcal 380, protein 15, fat 12, carbs 52, fiber 5, sugar 6

Original steps

1. Melt the oil or ghee and sauté the minced onion until it turns golden.
2. Pour in the broth or water seasoned with salt and pepper and bring to a boil.
3. Add the rice to the broth or water and leave it over low heat until the liquid is absorbed, then reduce the heat to very low until cooked through.
4. Boil the peas with salt and pepper, then remove and drain; repeat the same process for the carrots.
5. Prepare the osaj using the standard method.
6. Heat oil in a pan and sauté the peas and carrots separately.
7. Prepare a deep bowl and layer the bottom with osaj, followed by a layer of peas, then rice, then carrots; repeat the layers until all ingredients are used.
8. Place a round serving plate over the bowl and carefully invert the rice; garnish the top with pine nuts if desired.