Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| 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
- 6 tbsp butter or margarine
- ½ cup uncooked orzo pasta or uncooked vermicelli pasta broken into small pieces
- 2 cups uncooked long grain rice
- 4 cups boiling -hot chicken broth
- ¼ tsp salt
- 4 cloves of garlic
- 1 big onion , finely chopped
- 2 carrots , diced small
Directions
Melt butter or margarine in heavy deep pan or Dutch oven over medium heat.
Add vegetables and let them be lightly cooked without coloring; using the vegetables would mean you omit the orzo pasta.
Add orzo pasta (or small broken pieces of vermicelli pasta) and cook, stirring constantly until pasta is golden brown.
Add rice and stir until rice is well coated with butter. Allow rice to simmer in butter for a minute or two.
Add boiling chicken broth and salt.
Lower heat to a simmer, cover pan and cook 25 minutes over low heat until liquid is absorbed.
Gently fluff with a fork. Let stand for 15–20 minutes before serving.