Directions:
- Cook shallot in oil in a 1 1/2- to 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 2 to 5 minutes. Reduce heat to low, then add rice, ginger, and cinnamon and cook, stirring, 1 minute. Add broth and water and bring to a boil. Reduce heat to low and cook, covered, until rice is tender, about 20 minutes. Remove pan from heat and let stand, covered, 5 minutes.
- Fluff rice with a fork and stir in persimmons, cilantro, lemon juice, and salt and pepper to taste. Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 109.27 Kcal (457 kJ) | ||
| Calories from fat | 31.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.54g | 5% | |
|---|---|---|---|
| Sodium | 222.97mg | 9% | |
| Potassium | 97.72mg | 2% | |
| Total Carbs | 18.71g | 6% | |
| Sugars | 13.61g | 54% | |
| Dietary Fiber | 1.89g | 8% | |
| Protein | 0.85g | 2% | |
| Vitamin C | 48mg | 80% | |
| Iron | 0.2mg | 1% | |
| Calcium | 24.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 61.72 Kcal (258 kJ) | ||
| Calories from fat | 17.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2g | 5% | |
|---|---|---|---|
| Sodium | 125.95mg | 9% | |
| Potassium | 55.2mg | 2% | |
| Total Carbs | 10.57g | 6% | |
| Sugars | 7.69g | 54% | |
| Dietary Fiber | 1.07g | 8% | |
| Protein | 0.48g | 2% | |
| Vitamin C | 27.1mg | 80% | |
| Iron | 0.1mg | 1% | |
| Calcium | 13.7mg | 2% | |
* 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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