Ingredients:
- 1/2 tbsp fresh lemon verbena leaf, crushed slightly and cut into thin strips (read *note- or 1/2 tsp dried lemon verbena leaves, crumbled)
Directions:
- *NOTE: if you cannot find lemon verbena, substitue fresh lemon thyme, lemon balm, lemon bergamot, lemon basil or lemon mint.
- In sauce pan combine the rice, water, salt and lemongrass stalks.
- Cover, bring to boil, and simmer until done, approximately 25 minutes. (Can also be cooked in a rice cooker.).
- Remove lemongrass stalks, add the verbena leaves, fluff rice with fork to distribute the essence and transfer to serving platter.
- Garnish rice with a lemon verbena leaf is desired. Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 140.84 Kcal (590 kJ) | ||
| Calories from fat | 0.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Cholesterol | 0.05mg | 0% | |
| Sodium | 98.48mg | 4% | |
| Potassium | 0.02mg | 0% | |
| Total Carbs | 32.38g | 11% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 1.61g | 3% | |
| Calcium | 8.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 117.45 Kcal (492 kJ) | ||
| Calories from fat | 0.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Cholesterol | 0.04mg | 0% | |
| Sodium | 82.12mg | 4% | |
| Potassium | 0.02mg | 0% | |
| Total Carbs | 27g | 11% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 1.34g | 3% | |
| Calcium | 7.3mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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