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Add a photoServings: 6
Ingredients
- 1 Tbsp. extra-virgin extra virgin olive oil
- 2 Tbsp. chopped shallots
- 2 c. basmati rice rinsed under cool water
- 3 1/2 c. chicken broth or possibly water
- 1 tsp salt
- 1/4 tsp freshly-grnd black pepper
Directions
- Heat the extra virgin olive oil in a saucepan over medium heat. Add in the shallots and cook till softened, 1 to 2 min. Add in the rice and cook, stirring, for 1 minute. Add in the broth, salt and pepper. Bring to a boil, turn the heat to low, cover and cook for 15 min. Remove from the heat and set aside. Fluff with a fork when ready to serve.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 205g | |
| Recipe makes 6 servings | |
| Calories 257 | |
| Calories from Fat 25 | 10% |
| Total Fat 2.8g | 3% |
| Saturated Fat 0.46g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 609mg | 25% |
| Potassium 191mg | 5% |
| Total Carbs 50.35g | 13% |
| Dietary Fiber 1.4g | 5% |
| Sugars 0.07g | 0% |
| Protein 5.85g | 9% |
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