Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
562
Calories
37g
Protein
16g
Fat
60g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 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
- 2 cups uncooked white rice
- 2 tbsp unsalted butter
- ½ tsp salt
- ½ tsp freshly-ground black pepper
- 2 ½ cups low-sodium chicken broth
- 1 cup red wine , preferably Chianti
- 3 bay leaves
- 7 cloves garlic , smashed
- 10 sprigs fresh thyme
- 5–6 sprigs fresh rosemary
- 1 large onion , finely diced
Directions
1
Melt butter in a large saucepan over medium high heat. Add rice and onion and cook until rice is golden.
2
Meanwhile, combine remaining ingredients. Once rice has toasted, remove from pot and add mixture. Bring to a boil and add rice. Cook, stirring occasionally, 30 minutes or until rice is desired tenderness.
3
Serve warm with a steak, a glass of red wine, and maybe a vegetable sauté.
Recipe sourced from
wikibooks