Directions:
- Piace the rice, chicken stock, 1 1/4 cups water, 1 tablespoon of the butter and 1 teaspoon salt in a medium saucepan and bring to
- A boii over medium heat. Cover the pot and lower the heat to
- Simmer (I pull the pan halfway off the burner) and cook for about
- Hour, until the rice is tender and the grains begin to burst open.
- Stir the rice occasionally while it's cooking, scraping the bottom
- Of the pan to prevent it from sticking. Turn off the heat and allow
- The rice to steam for about 5 minutes.
- Stir the remaining tablespoon of butter into the rice, then
- Add the grapes, scallions, pecans, orange zest, orange juice,
- Teaspoon sait, and the pepper and toss well. Taste for seasonings
- And serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 472.56 Kcal (1979 kJ) | ||
| Calories from fat | 304.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.85g | 52% | |
|---|---|---|---|
| Cholesterol | 11.68mg | 4% | |
| Sodium | 74.72mg | 3% | |
| Potassium | 335.99mg | 7% | |
| Total Carbs | 39.15g | 13% | |
| Sugars | 6.94g | 28% | |
| Dietary Fiber | 4.51g | 18% | |
| Protein | 8.28g | 17% | |
| Vitamin C | 5.8mg | 10% | |
| Iron | 2.6mg | 14% | |
| Calcium | 45.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 284.59 Kcal (1192 kJ) | ||
| Calories from fat | 183.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.39g | 52% | |
|---|---|---|---|
| Cholesterol | 7.03mg | 4% | |
| Sodium | 45mg | 3% | |
| Potassium | 202.34mg | 7% | |
| Total Carbs | 23.58g | 13% | |
| Sugars | 4.18g | 28% | |
| Dietary Fiber | 2.71g | 18% | |
| Protein | 4.99g | 17% | |
| Vitamin C | 3.5mg | 10% | |
| Iron | 1.6mg | 14% | |
| Calcium | 27.3mg | 5% | |
* 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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