Directions:
- In a medium saucepan, melt butter over medium heat. Cook onion, stirring occasionally, until golden brown, about 8 minutes.
- Add coriander, season with coarse salt and ground pepper. Add rice; cook, stirring until edges are transparent, about 2 minutes.
- Stir in chicken broth. Bring to a boil. Cover; simmer over low heat until liquid absorbed, about 15 minutes. Remove from heat; let stand, covered, 10 minutes. (Longer cooking time may be required for some rice grain types).
- Stir parsley into rice. Sprinkle with almonds and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 91.85 Kcal (385 kJ) | ||
| Calories from fat | 69.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.7g | 12% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 380.09mg | 16% | |
| Potassium | 180.54mg | 4% | |
| Total Carbs | 3.43g | 1% | |
| Sugars | 1.17g | 5% | |
| Dietary Fiber | 1.32g | 5% | |
| Protein | 2.18g | 4% | |
| Vitamin C | 11.2mg | 19% | |
| Iron | 0.4mg | 2% | |
| Calcium | 35.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 68.13 Kcal (285 kJ) | ||
| Calories from fat | 51.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.71g | 12% | |
|---|---|---|---|
| Cholesterol | 5.66mg | 3% | |
| Sodium | 281.93mg | 16% | |
| Potassium | 133.91mg | 4% | |
| Total Carbs | 2.54g | 1% | |
| Sugars | 0.87g | 5% | |
| Dietary Fiber | 0.98g | 5% | |
| Protein | 1.62g | 4% | |
| Vitamin C | 8.3mg | 19% | |
| Iron | 0.3mg | 2% | |
| Calcium | 26.3mg | 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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