Ingredients:
- 1 tsp dried culinary lavender, ground up in spice grinder ('provence' lavender is preferred. use fresh lavender if you have it.)
Directions:
- Finely mince the onion and garlic either by hand or in a food processor.
- Heat the olive oil up in a sauce pan over medium heat. Add the onion, olive oil, ginger and garlic to the sauce pan. Stir for 5 minutes or until onion has softened.
- Rinse the basmati rice in a fine mesh strainer under cold running water for 1 minute. Drain.
- Stir the drained basmati rice, broth and salt in with the onion mixture.
- Bring to a medium boil.
- Cover, reduce heat to medium-low and cook for 20 minutes, or until the rice is tender and liquid has evaporated.
- Remove saucepan from heat and stir in the nuts, lemon or orange zest, butter and lavender.
- Cover pan and set aside for 5 minutes.
- Transfer to a serving platter and season with freshly grated black pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 229.97 Kcal (963 kJ) | ||
| Calories from fat | 133.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.79g | 23% | |
|---|---|---|---|
| Cholesterol | 8.4mg | 3% | |
| Sodium | 543.09mg | 23% | |
| Potassium | 196.6mg | 4% | |
| Total Carbs | 23.52g | 8% | |
| Sugars | 2.78g | 11% | |
| Dietary Fiber | 2.24g | 9% | |
| Protein | 3.37g | 7% | |
| Vitamin C | 3.2mg | 5% | |
| Iron | 12.9mg | 72% | |
| Calcium | 24.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 158.13 Kcal (662 kJ) | ||
| Calories from fat | 91.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.17g | 23% | |
|---|---|---|---|
| Cholesterol | 5.78mg | 3% | |
| Sodium | 373.45mg | 23% | |
| Potassium | 135.19mg | 4% | |
| Total Carbs | 16.17g | 8% | |
| Sugars | 1.91g | 11% | |
| Dietary Fiber | 1.54g | 9% | |
| Protein | 2.32g | 7% | |
| Vitamin C | 2.2mg | 5% | |
| Iron | 8.9mg | 72% | |
| Calcium | 16.7mg | 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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