Carrot and Chestnut Rice

Name: Carrot and Chestnut Rice
Yield: 8
Ingredients: 1 medium onion (100 g) finely chopped; 2 tablespoons of olive oil; 1 cup of grated carrot (100 g); 2 cups of rice (400 g); 1 cup of toasted chestnut (140 g); 2 bouillon cubes dissolved in 5 cups of hot water (1.2 liters)

1
1 medium onion (100 g) finely chopped
2
2 tablespoons of olive oil
3
1 cup of grated carrot (100 g)
4
2 cups of rice (400 g)
5
1 cup of toasted chestnut (140 g)
6
2 bouillon cubes dissolved in 5 cups of hot water (1.2 liters)

Ingredients

1
1 medium onion (100 g) finely chopped
2
2 tablespoons of olive oil
3
1 cup of grated carrot (100 g)
4
2 cups of rice (400 g)
5
1 cup of toasted chestnut (140 g)
6
2 bouillon cubes dissolved in 5 cups of hot water (1.2 liters)

Directions

1
In a medium saucepan, over medium heat, sauté the onion in olive oil, stirring occasionally, until it is soft (about 5 minutes)
2
Add the carrot and rice and stir-fry for 2 minutes
3
Join the chestnut and chicken bouillon and let simmer
4
Reduce heat, cover, and cook until the rice is tender (about 30 minutes)
5
Transfer to a serving dish and serve immediately
6
331 calories per serving