Print
Email
Add a photoServings: 4
Ingredients
- 1 Tbsp. oil (opt)*
- 2 x Shallots
- 2 x Garlic chopped
- 2 Tbsp. lemon juice
- 1 Tbsp. lemon zest
- 1 Tbsp. Parsley chopped
- 1/2 tsp Sugar Salt Pepper
- 1 1/2 c. vegetable broth chicken or possibly veg
- 3/4 c. Rice brown, basmati
Directions
- Saute/fry shallots and garlic for 3 minutes. Add in seasonings to taste. Stir in broth, bring to boil. Add in rice, reduce heat to med-low. Cover and simmer 35-45 min until broth is absorbed.
- Remove from heat, fluff lightly with fork and keep covered until serving time.
- *Have never used the oil, just sauteed in sprayed nonstick pan.
- I've always made this in my rice cooker with adjustments but this is the
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 4 servings | |
| Calories 168 | |
| Calories from Fat 33 | 20% |
| Total Fat 3.74g | 5% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 143mg | 6% |
| Potassium 133mg | 4% |
| Total Carbs 29.47g | 8% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.31g | 0% |
| Protein 3.52g | 6% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
