Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | not in our table | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 shallot
- 3 tbsp butter
- 1 cup italian med. grain rice
- 3 cup chicken stock (approx)
- 1 pinch saffron
- 1 bay leaf
- 12 leaves sage
- 12 sprigs thyme
- 12 leaves tarragon
- 12 leaves marjoram
- sea salt and black pepper
- directions
- =
Directions
Peel and chop the shallot. Melt the butter in a heavy saucepan and cook the shallot until soft. Wash and thoroughly drain the rice and add to the pan. Stir around until coated with fat, then pour on 1 ¾ cups of heated stock. Cover the pan and simmer gently until almost all the liquid is absorbed. Add the saffron, crushed bay leaf and the finely chopped herbs to ¾ cup of the stock and pour it into the rice. Cover again, and cook gently until the stock is absorbed. If the rice is tender, season with salt and pepper and serve, otherwise, add the remaining stock and continue to simmer until cooked.