Directions:
- Saute butter, shallot, salt & pepper in a skillet over medium-low heat for about 5 minutes or until tender.
- Add rice & stir until well coated.
- Increase heat to medium-high and let rice cook until toasted, about 5 minutes.
- Stir in the broth, bay leaf & rosemary.
- Bring to a simmer over low heat. Cover & cook until all the broth has been absorbed by the rice, about 15-18 minutes.
- Remove from heat & let set for 5 minutes.
- Discard the rosemary & bay leaf.
- Fluff rice with a fork & serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 278.56 Kcal (1166 kJ) | ||
| Calories from fat | 49.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.5g | 8% | |
|---|---|---|---|
| Cholesterol | 11.45mg | 4% | |
| Sodium | 726.43mg | 30% | |
| Potassium | 118.09mg | 3% | |
| Total Carbs | 52.05g | 17% | |
| Sugars | 1.1g | 4% | |
| Dietary Fiber | 3.38g | 14% | |
| Protein | 5.79g | 12% | |
| Vitamin C | 7.3mg | 12% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 215.5mg | 1197% | |
| Calcium | 25.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 166.47 Kcal (697 kJ) | ||
| Calories from fat | 29.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.29g | 8% | |
|---|---|---|---|
| Cholesterol | 6.84mg | 4% | |
| Sodium | 434.12mg | 30% | |
| Potassium | 70.57mg | 3% | |
| Total Carbs | 31.1g | 17% | |
| Sugars | 0.66g | 4% | |
| Dietary Fiber | 2.02g | 14% | |
| Protein | 3.46g | 12% | |
| Vitamin C | 4.4mg | 12% | |
| Iron | 128.8mg | 1197% | |
| Calcium | 15.3mg | 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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