Try this Hash Brown Rice (Cooked Short-Grain Rice) recipe, or contribute your own.
Suggest a better descriptionLeftover rice has been the inspiration for many innovative dishes in Rebeccas home. This is one of the most successful. You could serve it with eggs-over-easy and a rasher of bacon or as it: a substitute for hash brown potatoes. 1. Heat the oil in a 7-inch heavy skillet over medium heat. Add the onion and saute for 5 minutes. 2. Combine the rice, flour, milk, salt and peper and spread evenly over the onion, pressing down firmly to pack. Cover and cook for about 20 minutes, or until the bottom is golden and the rice is set. Carefully invert onto a serving plates. Cut into wedges and serve hot. PANTRY: Short Grain Rice has almost round kernels that cling together once cooked because of its high percentage of the starch, amylopectin. This rice is slightly more nutrient dense than medium or long grain rice, and is preferred in the macrobiotic diet. EACH 290 CALS, 8G FAT (24%) estimated by mastercook. Recipe by: Rebecca Wood, THE SPLENDID GRAIN 1997 Posted to EAT-LF Digest by PatHanneman
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Serving Size: 1 Serving (28g) | ||
Recipe Makes: 4 servings | ||
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Calories: 11 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 39.9mg | 1 % | |
Potassium 40.2mg | 1 % | |
Total Carbohydrate 2.6g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2.1g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 11
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