Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Sesame | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 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
- 1/2 cup of blanched almonds
- 2 tablespoons of butter
- 1 cup of unconverted white long-grain rice
- 2 cups of chicken stock, fresh or canned
- 1/2 teaspoon of white sesame seeds
- 1/4 teaspoon of ground ginger
- 1/4 teaspoon of salt
- freshly ground black pepper
Directions
1. Preheat the oven to 350 F. Spread the almonds on a cookie sheet in a single layer and toast in the oven for about 5 minutes, watching for any sign of burning and regulate the heat accordingly. Set aside.
2. Melt butter in a heavy 1 1/2- to 2-quart casserole set over moderate heat. Add the rice and stir with a wooden spoon until the rice turns somewhat white and opaque. Stir in the sesame seeds, then pour in the chicken stock, ginger, salt and a few grindings of black pepper. Stirring constantly, bring to a boil, then cover the casserole tightly and bake in the center of the oven for 20 to 25 minutes, or until the liquid has all been absorbed and the rice is tender. Sprinkle the reserved almonds over the rice and serve at once.
Category:Latvian Recipes
Category:Latvian Meat Dishes