Brown Rice with Black Mascavo

Name: Brown Rice with Black Mascavo
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon of butter; 3 tablespoons of black mascavo; 1 clove of garlic; 1 pinch of cinnamon; 1/3 cup of chestnut (65 g); 1 teaspoon of salt; 1 cup of uncooked rice (200 g); 1/4 cup of dry red wine (60 ml); 3 cups of chicken bouillon tablets, dissolved (720 ml)

1
1 tablespoon of butter
2
3 tablespoons of black mascavo
3
1 clove of garlic
4
1 pinch of cinnamon
5
1/3 cup of chestnut (65 g)
6
1 teaspoon of salt
7
1 cup of uncooked rice (200 g)
8
1/4 cup of dry red wine (60 ml)
9
3 cups of chicken bouillon tablets, dissolved (720 ml)

Ingredients

1
1 tablespoon of butter
2
3 tablespoons of black mascavo
3
1 clove of garlic
4
1 pinch of cinnamon
5
1/3 cup of chestnut (65 g)
6
1 teaspoon of salt
7
1 cup of uncooked rice (200 g)
8
1/4 cup of dry red wine (60 ml)
9
3 cups of chicken bouillon tablets, dissolved (720 ml)

Directions

1
In a medium saucepan, melt the butter over high heat with the black mascavo, garlic, and cinnamon
2
Reserve 1 tablespoon of chestnut and add the rest to the saucepan
3
Add the salt and rice and stir-fry for 1 minute, stirring constantly
4
Join the wine and let it evaporate
5
Add the chicken bouillon a little at a time, stirring occasionally, until the rice is tender (about 20 minutes)
6
Remove from heat, transfer to a bowl, sprinkle with reserved chestnut, and serve immediately
7
359 calories per serving