Directions:
- If using dry shallots, rehydrate by soaking in 2 tbsp water for 5 minutes.
- In a 2 quart saucepan, sauté shallots in butter until lightly browned.
- Add both types of rice, chicken stock (or water), salt (if using), and bay leaves.
- Bring to a rapid boil, cover, and reduce to a simmer.
- Simmer for 45 minutes and do not remove the cover until the 45 minutes have passed. Fluff with a fork.
- If any liquid is left after 45 minutes, stir lightly, then continue to cook over low heat for about 5 more minutes, or until all water is gone.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 236.88 Kcal (992 kJ) | ||
| Calories from fat | 32.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.6g | 6% | |
|---|---|---|---|
| Cholesterol | 6.59mg | 2% | |
| Sodium | 487.67mg | 20% | |
| Potassium | 279.56mg | 6% | |
| Total Carbs | 43.46g | 14% | |
| Sugars | 3.44g | 14% | |
| Dietary Fiber | 2.24g | 9% | |
| Protein | 7.58g | 15% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 1.3mg | 7% | |
| Calcium | 12.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 126.95 Kcal (532 kJ) | ||
| Calories from fat | 17.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.93g | 6% | |
|---|---|---|---|
| Cholesterol | 3.53mg | 2% | |
| Sodium | 261.36mg | 20% | |
| Potassium | 149.82mg | 6% | |
| Total Carbs | 23.29g | 14% | |
| Sugars | 1.84g | 14% | |
| Dietary Fiber | 1.2g | 9% | |
| Protein | 4.06g | 15% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 0.7mg | 7% | |
| Calcium | 6.6mg | 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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