1/4 cup of butter (50g)
1 large onion, coarsely chopped
2 cloves of garlic, minced
1 carrot, coarsely chopped
1 1/2 cups of rice (300g)
4 1/2 cups of chicken broth, hot (1 liter)
1/2 cup of chestnuts (80g)
Salt to taste
1/4 cup of butter (50g)
1 large onion, coarsely chopped
2 cloves of garlic, minced
1 carrot, coarsely chopped
1 1/2 cups of rice (300g)
4 1/2 cups of chicken broth, hot (1 liter)
1/2 cup of chestnuts (80g)
Salt to taste
In a large skillet, melt the butter, then add the onion, garlic, and carrot
Cook for about 5 minutes, stirring occasionally, until it starts to brown
Add the rice, mix well, and then add the chicken broth and chestnuts
Bring to a boil with the lid off
Check the seasoning and add salt if needed
Reduce the heat, cover, and cook for 25 minutes or until the rice is tender
350 calories per serving
Note: Do not add salt if the chicken broth is already salty
The packaged broths contain sufficient salt for this dish.
