1 tablespoon of olive oil
1 tablespoon of butter
3/4 cup of chopped green onion
3/4 cup of chopped parsley
1 cup of uncooked white rice (200g)
1 1/2 cups of chicken broth ({360ml})
1 tablespoon of olive oil
1 tablespoon of butter
3/4 cup of chopped green onion
3/4 cup of chopped parsley
1 cup of uncooked white rice (200g)
1 1/2 cups of chicken broth ({360ml})
In a medium saucepan, heat the olive oil and butter over medium heat
Fry in the onion and parsley for 1 minute, stirring constantly
Fry the rice, stirring constantly, for about 3 minutes or until the grains are well coated with fat
Add the chicken broth and bring to a boil
Reduce the heat, cover, and cook for about 20 minutes or until all the liquid has been absorbed and the rice is tender
Before serving, stir with a fork
250 calories per serving
Note: If you prefer a brighter-colored dish, reserve half of the chopped herbs and add them to the rice only after it's cooked.
