Combine the onion, oil and ? teaspoon salt in a large saucepan. Cover and cook over medium-low heat, stirring occasionally, until softened (8-10 Minutes). Add the rice and cook, stirring constantly, until the ends of the rice kernels are transparent (1-2 minutes). Stir in the garlic, thyme and bay leaf and cook until fragrant (about 30 seconds).
Stir in the broth and bring to a simmer over medium-high heat. Reduce the heat to low, cover and cook until the liquid is absorbed and the rice is tender (16-20 minutes).
Remove the pot from the heat and lay a clean, folded kitchen towel underneath the lid. Let sit for 10 minutes, then discard the bay leaf and fluff the rice with a fork. Stir in the almonds and parsley, season with the salt and pepper to taste and serve.
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Serving Size: 1 Serving (170g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 264 | ||
Calories from Fat: 55 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.1g | 8 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 354.5mg | 12 % | |
Potassium 225.1mg | 6 % | |
Total Carbohydrate 46.6g | 14 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 43.7g | ||
Protein 6.1g | 9 % | |
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: 264
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