Directions:
- In a medium saucepan over medium-high heat, combine rice, broth, and salt; bring to a boil.
- Decrease heat to low and cook, covered, until rice is tender and liquid is absorbed, about 20 minutes; remove from heat.
- Meanwhile, in a small skillet over medium heat, melt butter; add in onion; saute about 5 minutes, until tender.
- Stir sauteed onions into cooked rice; add in parsley and fluff with a fork before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 73.22 Kcal (307 kJ) | ||
| Calories from fat | 62.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.98g | 11% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 633.33mg | 26% | |
| Potassium | 142.72mg | 3% | |
| Total Carbs | 1.1g | 0% | |
| Sugars | 0.04g | 0% | |
| Dietary Fiber | 0.33g | 1% | |
| Protein | 0.29g | 1% | |
| Vitamin C | 14.5mg | 24% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 17.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 47.46 Kcal (199 kJ) | ||
| Calories from fat | 40.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.53g | 11% | |
|---|---|---|---|
| Cholesterol | 9.89mg | 5% | |
| Sodium | 410.49mg | 26% | |
| Potassium | 92.5mg | 3% | |
| Total Carbs | 0.71g | 0% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.21g | 1% | |
| Protein | 0.19g | 1% | |
| Vitamin C | 9.4mg | 24% | |
| Iron | 0.1mg | 1% | |
| Calcium | 11.1mg | 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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