Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
522
Calories
37g
Protein
16g
Fat
56g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 tablespoon butter or margarine
- 1 cup uncooked rice
- 1/8 teaspoon ground saffron
- 1 3/4 to 2 cups chicken broth*
- 2 tablespoons chopped fresh parsley
- =
Directions
1
Cook onion and garlic in margarine in 2- to 3-quart saucepan until soft. Add rice and saffron; stir 2 to 3 minutes. Add broth and bring to a boil. Lower heat to simmer; cover and cook 15 to 20 minutes or until rice is tender and liquid is absorbed. Add parsley and fluff with fork.
Recipe sourced from
fandom