V0: described, not machine-verified
Sautéed Beans with Rice
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Ingredients
- green beans½ kg
- medium onion1 medium onion
- Rice1 cup
- Water1 cup
- oil or butter2 tbsp
- salt, pepper, and thymeto taste
Allergens (inferred from ingredient names): milk
Nutrition per serving (modelled estimate, not measured): kcal 290, protein 6, fat 7, carbs 50, fiber 4, sugar 3
Original steps
- Heat the oil or butter well in a deep pan, add the frozen or fresh green beans, and reduce the heat while stirring continuously.
- Add a little water, salt, pepper, and thyme, then cover and leave until the beans are cooked through.
- Boil the rice in hot water, and just before it is fully cooked, drain it.
- Finely dice the onion and sauté it in oil until golden.
- Mix the sautéed onions with the cooked green beans, then combine with the rice; stir everything well and cover the pot to let it steam and stay hot after turning off the heat.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking