Directions:
- Chop together the lemon rind, garlic and parsley.
- Heat the butter in heavy 2-qt pot.
- Cook the garlic mixture very gently for 10 minutes.
- Stir in the rice.
- Stir over medium heat for 2 minutes.
- Combine the stock and wine in a saucepan.
- Heat until it begins to bubble at the sides.
- Stir into rice; add salt and freshly ground pepper.
- Cover tightly and simmer over very low heat for 20 minutes or until liquid is absorbed and rice is tender.
- Fluff with a fork.
- Cover the pot with a kitchen towel and lid until it is time to serve.
- Serve hot or at room temeperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 349.25 Kcal (1462 kJ) | ||
| Calories from fat | 165.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.38g | 28% | |
|---|---|---|---|
| Cholesterol | 48.05mg | 16% | |
| Sodium | 117.48mg | 5% | |
| Potassium | 175.89mg | 4% | |
| Total Carbs | 32.42g | 11% | |
| Sugars | 2.07g | 8% | |
| Dietary Fiber | 1.26g | 5% | |
| Protein | 5.09g | 10% | |
| Vitamin C | 19.5mg | 33% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 2.1mg | 12% | |
| Calcium | 37.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 181.51 Kcal (760 kJ) | ||
| Calories from fat | 85.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.55g | 28% | |
|---|---|---|---|
| Cholesterol | 24.97mg | 16% | |
| Sodium | 61.06mg | 5% | |
| Potassium | 91.42mg | 4% | |
| Total Carbs | 16.85g | 11% | |
| Sugars | 1.08g | 8% | |
| Dietary Fiber | 0.65g | 5% | |
| Protein | 2.65g | 10% | |
| Vitamin C | 10.1mg | 33% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 1.1mg | 12% | |
| Calcium | 19.5mg | 4% | |
* 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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