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Spring Paddy Rice

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Ingredients
  Olive oil 2 Tablespoon
  Sweet butter 2 Tablespoon
  Onion 1 Medium, chopped
  Long grain rice 1 1⁄2 Cup (24 tbs)
  Hot chicken stock 3 Cup (48 tbs)
  Salt 1 Teaspoon
  White pepper 1⁄2 Teaspoon
  Peas 3 Cup (48 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
Directions

1. In a large skillet, heat oil and 1 tbsp (15 ml) butter. Add onion; saute 5 minutes, until softened.
2. Add rice; cook 3 minutes longer, until translucent.
3. Stir in 2 cups (500 ml) stock, salt and pepper. Bring to a boil, reduce heat, cover and simmer 10 minutes.
4. Add remaining stock and peas; cook, covered 10 minutes longer, or until rice is tender and dry. Stir in remaining butter and cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
African
Course: 
Main Dish
Method: 
Boiled
Interest: 
Spring

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4.058335
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2315 Calories from Fat 665

% Daily Value*

Total Fat 76 g116.2%

Saturated Fat 28.1 g140.5%

Trans Fat 0 g

Cholesterol 113.6 mg37.9%

Sodium 3481.1 mg145%

Total Carbohydrates 331 g110.2%

Dietary Fiber 26.3 g105.4%

Sugars 45.1 g

Protein 75 g149.7%

Vitamin A 84.8% Vitamin C 318.6%

Calcium 56.4% Iron 63.3%

*Based on a 2000 Calorie diet

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Spring Paddy Rice Recipe