Advertisement
Ingredients
- 5tablespoons butter
- ¼cup minced onion
- ½teaspoon minced garlic
- 2cups raw rice
- 3cups chicken broth, fresh or canned
- 3sprigs parsley
- 2sprigs thyme or one-half teaspoon dried thyme
- 1bay leaf
- ¼teaspoon cayenne pepper or Tabasco sauce to taste
Nutritional analysis per serving (10 servings)
223 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 35 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 5 grams protein; 105 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
This rice may be cooked on top of the stove or baked in the oven. If it is to be baked, preheat the oven to 400 degrees.
- Step 2
Melt two tablespoons of the butter in a heavy saucepan and cook the onion and garlic, stirring with a wooden spoon, until the onion is wilted. Add the rice and stir briefly over low heat until all the grains are coated with butter.
- Step 3
Stir in the broth, making sure there are no lumps in the rice. Add the parsley, thyme, bay leaf and cayenne. Cover with a closefitting lid. Place in the oven or cook on top of the stove.
- Step 4
Cook the rice exactly 17 minutes. Remove the cover and discard the parsley and thyme sprigs and the bay leaf. Using a two-pronged fork, stir in the remaining butter. If the rice is not to be served immediately, keep covered in a warm place.
Private Notes
Comments
Great recipe. Rice turns out light and fluffy when using 1.5 times liquid to rice rather than 2 to 1 ratio.
Great recipe. Rice turns out light and fluffy when using 1.5 times liquid to rice rather than 2 to 1 ratio.