Recipe Details
Ingredients
-
1 ½cupschicken stock
-
1tablespoonvegetable oil
-
¼cupfinely diced onion
-
1bay leaf
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1cupuncooked basmati rice
-
salt to taste
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1tablespoonunsalted butter
Cooking Directions
-
Heat chicken stock in a saucepan until boiling; keep hot until ready to use.
-
Heat vegetable oil in a 2 quart saucepan over medium-high heat. Cook and stir onion and bay leaf in the hot oil until onion is tender, about 5 minutes.
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Stir basmati rice into onion mixture until rice is coated with oil.
-
Pour hot chicken stock into the rice mixture. Season with salt; stir.
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Bring rice mixture to a boil; cover and reduce heat to medium-low. Continue simmering until rice is tender and liquid is absorbed, about 20 minutes.
-
Remove saucepan from heat and discard bay leaf. Add butter and fluff the rice with a fork.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories244 | |
| % Daily Value * | |
| Total Fat 7g |
9% |
| Saturated Fat 3g |
13% |
| Cholesterol 8mg |
3% |
| Sodium 279mg |
12% |
| Total Carbohydrate 40g |
15% |
| Dietary Fiber 1g |
3% |
| Total Sugars 1g |
|
| Protein 4g |
8% |
| Vitamin C 1mg |
1% |
| Calcium 20mg |
2% |
| Iron 2mg |
9% |
| Potassium 67mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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