Melt butter in a 2 qrt sauce pan over medium heat. Add the shallott and saute till tender, add the rice and stir until the rice is glossy and coated with butter. Add in the garlic and cook for about and another minute. Season with salt & pepper, add the warmed stock, sprigs of thyme (no need to chopp this as you will take it out when the rice is done.) Cover sauce pan and cook for 15-17 minutes. Remove the sprigs of thyme and fluff rice with a fork. You can add some fresh chopped parsley and serve.
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|Serving Size: 1 Serving (3322g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 4439 (59%)|
|Amt Per Serving||% DV|
|Total Fat 493.2g||658 %|
|Saturated Fat 149.7g||748 %|
|Monounsaturated Fat 200g|
|Polyunsanturated Fat 102g|
|Cholesterol 2368.7mg||729 %|
|Sodium 2422.6mg||84 %|
|Potassium 6350.6mg||167 %|
|Total Carbohydrate 150.1g||44 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 143.3g|
|Protein 586.5g||838 %|
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Calories per serving: 7538
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