Directions:
- Melt butter in a 2-quart saucepan over medium-low heat. Stir in onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes.
- In a separate saucepan, bring 2 cups chicken stock to a boil.
- Stir brown rice, curry powder, turmeric, thyme, and bay leaf into onion mixture. Add chicken stock and bring to a boil. Reduce heat, cover, and simmer until all liquid is absorbed and rice is tender, about 40 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 273.25 Kcal (1144 kJ) | ||
| Calories from fat | 100.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.12g | 17% | |
|---|---|---|---|
| Cholesterol | 26.5mg | 9% | |
| Sodium | 177.13mg | 7% | |
| Potassium | 281.2mg | 6% | |
| Total Carbs | 37.04g | 12% | |
| Sugars | 3.38g | 14% | |
| Dietary Fiber | 2.53g | 10% | |
| Protein | 6.79g | 14% | |
| Vitamin C | 1.6mg | 3% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.2mg | 7% | |
| Calcium | 21.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 146.75 Kcal (614 kJ) | ||
| Calories from fat | 53.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.97g | 17% | |
|---|---|---|---|
| Cholesterol | 14.23mg | 9% | |
| Sodium | 95.13mg | 7% | |
| Potassium | 151.02mg | 6% | |
| Total Carbs | 19.89g | 12% | |
| Sugars | 1.82g | 14% | |
| Dietary Fiber | 1.36g | 10% | |
| Protein | 3.65g | 14% | |
| Vitamin C | 0.9mg | 3% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.6mg | 7% | |
| Calcium | 11.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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