Try this Baked Rice #4 recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 400 degrees. Combine the chicken stock, milk, cream, bouquet garni, salt and pepper in a saucepan. Cover. Simmer for 20 minutes. Remove and discard the bouquet garni. Set the chicken stock mixture aside. Soften the onion in the butter over low heat in a large, oven proof skillet. Add the rice and saffron. Cook, stirring gently, until the rice grains are opaque. Add the chicken stock mixture. Stir until well mixed. Cover. Bake for 20 minutes. Test for doneness. If underdone, cover and let stand, steaming, at room temperature until done. Stir in the cheese and chives. Serve. JOEL.EHRLICH@SALATA.COM (JOEL EHRLICH) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (277g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 196 | ||
Calories from Fat: 130 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.4g | 19 % | |
Saturated Fat 8g | 40 % | |
Monounsaturated Fat 4.6g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 44.1mg | 14 % | |
Sodium 394.7mg | 14 % | |
Potassium 288.1mg | 8 % | |
Total Carbohydrate 9.6g | 3 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 9.6g | ||
Protein 6.9g | 10 % | |
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: 196
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