Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Orange | 1 medium (131g) | 62 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Star Anise | 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
- 2 tablespoons butter
- 4 [shallot|shallots]], minced
- 1 cup Basmati rice, washed
- 1 inch fresh ginger, smashed and finely chopped
- 2 bay leaves
- 2 star anise
- 1 cinnamon stick
- Grated rind and juice of 1 medium orange
- 1 tablespoon raisins, chopped
- 1-1/4 cups low-sodium chicken broth
- salt and pepper, to taste
Directions
1.Melt butter in a medium sized saucepan over medium-high heat. Add shallots and cook while stirring for 3-4 minutes until they become softened.
2.Add the rice and cook for 3 minutes until well coated, stirring constantly.
3.Add the ginger, bay leaves, star anise and cinnamon stick.
4.Stir in the grated rind, orange juice and raisins and mix thoroughly.
5.Stir in the chicken stock. Raise the heat and bring to boiling. Reduce heat to medium-low, cover and cook for about 15-17 minutes or until rice is cooked through and liquid is absorbed.
6.Remove from heat, uncover and discard the bay leaves, star anise and cinnamon stick. Place cover back on saucepan and let stand for about 15 minutes to rest then serve.