Directions:
- Preheat oven to 400 degrees.
- In an oven safe, stove top safe dutch oven or pot with a tight lid, sauté the onion in the butter until translucent.
- Add rice to the pot and sauté carefully until the grains are slightly colored.
- Add in the stock and bring to a boil.
- Cover tightly and do not remove the cover until the last step.
- Put into the center of the oven for 15 minutes.
- Remove from oven and allow to sit for 10 minutes without removing the cover.
- Fluff with fork and serve.
- Variation A - For green rice, sauté a cup of parsley and a cup of green onions with the yellow onion. Proceed as directed.
- Variation B - For a safari supper, start by browning one pound of ground meat (we prefer turkey) with the onion, add the rice and 1/2 cup peanut butter, 2 tsp or more of curry powder, 1 tsp of fresh grated ginger, 2-3 Tbs honey, 1/2 cup peanut butter, and 1/2 cup dried cranberries, add stock and proceed as directed.
- Variation C - For a Mexican style rice, saute a cup of green onions and a cup of cilantro with the yellow onion. Add rice. Combine three cups of chicken stock with 1 cup of prepared salsa, proceed as directed.
- Variation D - For rice with an Asian flair, omit the yellow onion and use only one cup of green onions. Add rice. Put 3 Tbs EACH of sake, soy sauce, and mirin into a cup and combine with enough dashi (fish stock) to make 4 cups of liquid. Proceed as directed. Before fluffing, add 2 cups of parboiled peas to the rice.
- Variation D - For a simple vegetable rice, precook 2 cups of frozen vegetable mix and add it to the rice when fluffing.
- Variation E - For a fruited rice, add dried fruits and nuts to the rice after sautéing and proceed as directed.
- Variation F - For standard fat rice, sauté ground meat, sausage, or small diced chicken with the onion. Usually, I drain off the extra fat because there's no reason to go overboard on the namesake. Season as desired and proceed as directed. Add in 2 cups of pre-cooked vegetable mix prior to fluffing and serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 148.32 Kcal (621 kJ) | ||
| Calories from fat | 33.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.73g | 6% | |
|---|---|---|---|
| Cholesterol | 8.99mg | 3% | |
| Sodium | 140.24mg | 6% | |
| Potassium | 157.43mg | 3% | |
| Total Carbs | 25.42g | 8% | |
| Sugars | 3.58g | 14% | |
| Dietary Fiber | 0.8g | 3% | |
| Protein | 4.66g | 9% | |
| Vitamin C | 1.7mg | 3% | |
| Iron | 18.9mg | 105% | |
| Calcium | 10.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 82.74 Kcal (346 kJ) | ||
| Calories from fat | 18.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.08g | 6% | |
|---|---|---|---|
| Cholesterol | 5.01mg | 3% | |
| Sodium | 78.23mg | 6% | |
| Potassium | 87.82mg | 3% | |
| Total Carbs | 14.18g | 8% | |
| Sugars | 1.99g | 14% | |
| Dietary Fiber | 0.45g | 3% | |
| Protein | 2.6g | 9% | |
| Vitamin C | 0.9mg | 3% | |
| Iron | 10.6mg | 105% | |
| Calcium | 5.7mg | 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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