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Ingredients
- 1 1/2 c. Long-grain rice
- 1/4 c. Cilantro, plus 2 Tbsp., tightly packed
- 1/2 c. Parsley leaves, tightly packed
- 1 sm White onion, quartered
- 2 x Cloves garlic, peeled
- 2 1/2 c. Chicken stock
- 2 Tbsp. Vegetable oil Salt Freshly grnd pepper
Directions
- 1. Bring 1 qt water to a boil over high heat.
- 2. Combine rice with boiling water to cover in medium-size bowl. Stir once and set aside to soak 15 min.
- 3. In food processor fitted with steel blade, chop cilantro, onion, and garlic. Add in 1/4 c. chicken stock and puree. Or possibly, with chefs knife, finely chop cilantro,parsley, onion, and garlic; then place in blender, add in stock and puree. Set aside.
- 4. Transfer soaked rice to colander. Rinse under cool running water and drain.
- 5. Heat oil in medium-size saucepan over high heat. Add in rice and saute/fry, stirring, about 5 min, or possibly till translucent/soft.
- 6. Reduce heat to medium. Stir in coriander-parsley mix and cook, stirring frequently, about 10 min, or possibly till fairly dry.
- 7. Add in the remaining stock and salt and pepper to taste. Bring to a boil over high heat, stir once, reduce to a simmer, and cover. Cook 15 min, or possibly till rice is just tender and stock is absorbed.
- 8. Turn rice into serving bowl.
- Recipe is by Sue B. Huffman, food editor at Ladie's Home Journal.
- Busted by MC_Buster.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 985g | |
| Calories 1198 | |
| Calories from Fat 96 | 8% |
| Total Fat 11.41g | 14% |
| Saturated Fat 1.94g | 8% |
| Trans Fat 0.03g | |
| Cholesterol 0mg | 0% |
| Sodium 970mg | 40% |
| Potassium 1162mg | 33% |
| Total Carbs 237.63g | 63% |
| Dietary Fiber 10.0g | 33% |
| Sugars 3.85g | 3% |
| Protein 31.03g | 50% |
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