In a large skillet, melt the butter with the oil over medium-low heat. Add the onion & carrots. Cook, stirring occasionally, until the onion is translucent; about 5 minutes.
Add the rice & ginger. Cook, stirring frequently, for 3 minutes.
Add the broth, raisin, salt & pepper to taste. Bring to a simmer.
Cover the skillet, then reduce the heat & until all the liquid has been absorbed & the rice is cooked; about 20 minutes.
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|Serving Size: 1 Serving (843g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 975 (53%)|
|Amt Per Serving||% DV|
|Total Fat 108.3g||144 %|
|Saturated Fat 31.8g||159 %|
|Monounsaturated Fat 44.6g|
|Polyunsanturated Fat 22.7g|
|Cholesterol 525.1mg||162 %|
|Sodium 531.6mg||18 %|
|Potassium 1685.1mg||44 %|
|Total Carbohydrate 77.7g||23 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 74.6g|
|Protein 134.6g||192 %|
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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: 1857
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