Directions:
- Place a medium-size pot with a lid over medium-high heat with about 2 tablespoons of oil.
- Add the rice to the pan and cook it for a minute, then add the chicken stock.
- Bring the liquids up to a bubble, then put the lid on the pot, reduce the heat and cook until the rice has absorbed all of the liquid, 40-45 minutes (18-20 minutes for white rice).
- Fluff the cooked rice with a fork and stir in scallions.
- Alternately you can cook this in your rice cooker, according to cooking directions. I have to presoak brown rice. Just skip the browning, oil is optional, and add scallions at the end. Fluff and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 65.35 Kcal (274 kJ) | ||
| Calories from fat | 21.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.37g | 4% | |
|---|---|---|---|
| Cholesterol | 1.13mg | 0% | |
| Sodium | 55.09mg | 2% | |
| Potassium | 79.56mg | 2% | |
| Total Carbs | 9.3g | 3% | |
| Sugars | 0.93g | 4% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 1.9g | 4% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 0.2mg | 1% | |
| Calcium | 5.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 122.62 Kcal (513 kJ) | ||
| Calories from fat | 40.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.45g | 4% | |
|---|---|---|---|
| Cholesterol | 2.11mg | 0% | |
| Sodium | 103.37mg | 2% | |
| Potassium | 149.28mg | 2% | |
| Total Carbs | 17.45g | 3% | |
| Sugars | 1.75g | 4% | |
| Dietary Fiber | 1.16g | 2% | |
| Protein | 3.57g | 4% | |
| Vitamin C | 1.5mg | 1% | |
| Iron | 0.4mg | 1% | |
| Calcium | 9.8mg | 1% | |
* 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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