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Ingredients
- 2 1/2 c. Chicken broth
- 1 Tbsp. Extra virgin olive oil
- 1/2 c. Quick rice
- 2 x Shallots
- 1 tsp Basil
- 1 tsp Oregano
- 1 tsp Chives
- 1/2 c. Dry white wine Salt Grnd black pepper
- 1/3 c. Romano cheese
- 2 Tbsp. Fresh parsley
Directions
- Bring broth to simmer in saucepan over low heat. Heat oil in saute/fry pan over medium heat. Add in rice. Stir till lightly coated with oil. Stir shallots into rice. Cook a few min till soft. Pour 1/2 c. warm broth into pan.
- Stir. Cook over medium-high heat till broth evaporates. About 1 minute add in rest of broth. Add in basil, oregano, chives and dry white wine. Stir. Simmer a few more min till all broth is absorbed. To serve: add in salt, pepper, cheese, and parsley. Mix well.
- Approximately 6-8 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 787g | |
| Calories 810 | |
| Calories from Fat 318 | 39% |
| Total Fat 36.11g | 45% |
| Saturated Fat 15.75g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 1890mg | 79% |
| Potassium 711mg | 20% |
| Total Carbs 80.41g | 21% |
| Dietary Fiber 4.3g | 14% |
| Sugars 0.83g | 1% |
| Protein 37.97g | 61% |
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