Directions:
- Melt butter in large saucepan over medium high heat. Cook the onion and salt until just softened. about 3 minutes. Add rice and cook, stirring frequently, until the edges begin to turn translucent. Turn down the heat if necessary to prevent the rice from browning.
- Add garlic, thyme and bay leaf and cook, stirring constantly,until fragrant, about 30 seconds. Stir in the broth and bring it to a boil. Cover, reduce heat to low, and cook until liquid is absorbed and rice is tender, about 15 to 20 minutes. Remove from heat and let stand for 5 to 10 minutes. Discard bay leaf and fluf rice with a fork. Stir in parsley and season with salt to taste.
- Note: the original recipe calls for 1/2 C sliced, toasted almonds to be added with the parsley. I haven't had any on hand so I've always made this with out.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 238.08 Kcal (997 kJ) | ||
| Calories from fat | 56.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.28g | 10% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 519.65mg | 22% | |
| Potassium | 150.01mg | 3% | |
| Total Carbs | 40.09g | 13% | |
| Sugars | 0.5g | 2% | |
| Dietary Fiber | 0.84g | 3% | |
| Protein | 3.75g | 7% | |
| Vitamin C | 10.8mg | 18% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.2mg | 12% | |
| Calcium | 20.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 148.99 Kcal (624 kJ) | ||
| Calories from fat | 35.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.93g | 10% | |
|---|---|---|---|
| Cholesterol | 9.55mg | 5% | |
| Sodium | 325.19mg | 22% | |
| Potassium | 93.87mg | 3% | |
| Total Carbs | 25.09g | 13% | |
| Sugars | 0.31g | 2% | |
| Dietary Fiber | 0.53g | 3% | |
| Protein | 2.34g | 7% | |
| Vitamin C | 6.8mg | 18% | |
| Iron | 1.3mg | 12% | |
| Calcium | 12.6mg | 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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