from martha stewart living
1. Puree water, cilantro, mint, scallions and garlic in a blender until smooth.
2. Heat oil in a small saucepan over high heat. Add rice and stir to coat. cook until slightly toasted, 1 to 2 minutes. Add herb puree and 1 tsp salt. Bring to a simmer. Reduce heat to low and cook covered for 20 minutes.
3. Remove from heat, and let stand, covered, for 10 minutes. Fluff with a fork before serving.
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Serving Size: 1 Serving (130g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 303 | ||
Calories from Fat: 98 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.9g | 15 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 46.1mg | 2 % | |
Potassium 114.8mg | 3 % | |
Total Carbohydrate 46.1g | 14 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 44.7g | ||
Protein 4.4g | 6 % | |
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: 303
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