Directions:
- Bring brown rice, chicken broth, butter, and bay leaf to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 45 to 50 minutes; discard bay leaf.
- Meanwhile, heat the vegetable oil in a skillet over medium-high heat. Stir in onion and ginger; cook and stir until the onion begins to brown on the edges, about 3 minutes. Stir in the cumin and coriander, then stir in the celery and raisins. Reduce heat to medium, and cook until the celery becomes tender, about 5 minutes. Once ready, stir the onion mixture into the cooked rice along with the soy sauce; season to taste with pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 342.67 Kcal (1435 kJ) | ||
| Calories from fat | 91.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.12g | 16% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 769.91mg | 32% | |
| Potassium | 518.03mg | 11% | |
| Total Carbs | 57.02g | 19% | |
| Sugars | 11.14g | 45% | |
| Dietary Fiber | 4.64g | 19% | |
| Protein | 5.22g | 10% | |
| Vitamin C | 16mg | 27% | |
| Iron | 2mg | 11% | |
| Calcium | 49.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 112.85 Kcal (472 kJ) | ||
| Calories from fat | 29.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.33g | 16% | |
|---|---|---|---|
| Cholesterol | 3.35mg | 3% | |
| Sodium | 253.56mg | 32% | |
| Potassium | 170.6mg | 11% | |
| Total Carbs | 18.78g | 19% | |
| Sugars | 3.67g | 45% | |
| Dietary Fiber | 1.53g | 19% | |
| Protein | 1.72g | 10% | |
| Vitamin C | 5.3mg | 27% | |
| Iron | 0.6mg | 11% | |
| Calcium | 16.2mg | 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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