Directions:
- Preheat oven to 350. In a large, oven-proof saucepan, heat the butter over medium heat until foaming. Add the shallot and cook until clear and translucent, 2 to 3 minutes.
- Add rice and stir to combine. cook, stirring constantly, until the rice is coated with butter and lightly toasted. Season with 1 teaspoons of salt and pepper to taste. Add the stock and stir to combine. Bring to a boil over medium high heat. Cover with a tight fitting lid and place in oven and cook until liquid is absorbed and rice is tender, 17 minutes. Remove from oven and let stand 5 minutes before serving. Add the parsley and fluff with a fork just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 85.99 Kcal (360 kJ) | ||
| Calories from fat | 45.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.05g | 8% | |
|---|---|---|---|
| Cholesterol | 13.78mg | 5% | |
| Sodium | 174.23mg | 7% | |
| Potassium | 173.12mg | 4% | |
| Total Carbs | 6.86g | 2% | |
| Sugars | 3.35g | 13% | |
| Dietary Fiber | 0.39g | 2% | |
| Protein | 4.04g | 8% | |
| Vitamin C | 2.6mg | 4% | |
| Iron | 0.2mg | 1% | |
| Calcium | 10.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 62.47 Kcal (262 kJ) | ||
| Calories from fat | 32.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.67g | 8% | |
|---|---|---|---|
| Cholesterol | 10.01mg | 5% | |
| Sodium | 126.56mg | 7% | |
| Potassium | 125.75mg | 4% | |
| Total Carbs | 4.98g | 2% | |
| Sugars | 2.43g | 13% | |
| Dietary Fiber | 0.28g | 2% | |
| Protein | 2.93g | 8% | |
| Vitamin C | 1.9mg | 4% | |
| Iron | 0.1mg | 1% | |
| Calcium | 7.8mg | 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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