1.) Heat the olive oil in a small pot.
2.) Saute the chopped onion until translucent - approximately 1 minute.
3.) Add rice and "parch" over low heat, by stirring until the rice turns white again. Do not let the rice brown.
4.) Add water and bring to boil.
5.) Lower heat and cover with a tight fitting lid. Cook until all of the liquid is absorbed.
6.) Fluff well with a fork, replace the lid and let sit for 5 minutes.
7.) Still in dill, lemon juice, lemon zest, and season with salt and pepper
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (192g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 64 (27%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||9 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 8mg||0 %|
|Potassium 84.2mg||2 %|
|Total Carbohydrate 38.9g||11 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 38g|
|Protein 3.5g||5 %|
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: 236
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!