Directions:
- Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. (I need to pull the pot half off the burner to keep it from boiling over.) Turn off the heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 104.25 Kcal (436 kJ) | ||
| Calories from fat | 34.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.86g | 6% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 535.68mg | 22% | |
| Potassium | 41.6mg | 1% | |
| Total Carbs | 15.1g | 5% | |
| Sugars | 0.07g | 0% | |
| Dietary Fiber | 0.16g | 1% | |
| Protein | 1.76g | 4% | |
| Vitamin C | 3.9mg | 7% | |
| Iron | 0.7mg | 4% | |
| Calcium | 25.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 51.69 Kcal (216 kJ) | ||
| Calories from fat | 17.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.92g | 6% | |
|---|---|---|---|
| Cholesterol | 5.05mg | 3% | |
| Sodium | 265.61mg | 22% | |
| Potassium | 20.63mg | 1% | |
| Total Carbs | 7.49g | 5% | |
| Sugars | 0.03g | 0% | |
| Dietary Fiber | 0.08g | 1% | |
| Protein | 0.87g | 4% | |
| Vitamin C | 1.9mg | 7% | |
| Iron | 0.4mg | 4% | |
| Calcium | 12.9mg | 3% | |
* 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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