1 medium onion (100g) finely chopped
2 tablespoons olive oil
1 cup grated carrot (100g)
2 cups rice (400g)
1 cup roasted chestnuts (140g)
2 tablets chicken broth dissolved in 5 cups hot water (1.2 liters)
1 medium onion (100g) finely chopped
2 tablespoons olive oil
1 cup grated carrot (100g)
2 cups rice (400g)
1 cup roasted chestnuts (140g)
2 tablets chicken broth dissolved in 5 cups hot water (1.2 liters)
In a medium saucepan, over medium heat, sauté the onion in olive oil, stirring occasionally, until it becomes soft (about 5 minutes)
Add the carrot and rice and stir for 2 minutes
Add the chestnuts and chicken broth and let it simmer
Reduce heat, cover and cook until the rice is tender (about 30 minutes)
Transfer to a serving dish and serve immediately
331 calories per serving
