Warm dill in butter or olive oil for 1 minute. Combine dill mixture with rice and chicken broth in steaming pan; season to taste. Cover and steam until rice is done, about 20 minutes. Fluff rice with fork before serving. Variation: Mix herbs, butter, rice and water together in steaming pan instead of warming herbs in butter or olive oil first. NOTES : Fresh herbs add a delicate flavoring to steamed rice. Do not substitute dried herbs. The flavor will not be as good. Recipe by: The Ultimate Rice Cooker Cookbook by Betty L. Torre Posted to recipelu-digest Volume 01 Number 446 by James and Susan Kirkland
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (184g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 108 (35%)|
|Amt Per Serving||% DV|
|Total Fat 12g||16 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 30.5mg||9 %|
|Sodium 546.6mg||19 %|
|Potassium 86.9mg||2 %|
|Total Carbohydrate 44.7g||13 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 44.6g|
|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: 308
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!