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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350 degrees F. | 2. In a flameproof casserole, cook minced onion with the unsalted butter over low heat, stirring for 5 minutes or until soft. | 3. Add the rice, stir to coat with butter. Add the chicken broth, lemon juice, parsley stems, thyme, bay leaf, and salt and pepper. | 4. Stir and bake in a preheated oven at 350 degrees F. until liquid is absorbed and rice is tender, about an hour. | 5. Discard bay leaf and parsley stems; fluff with fork. | 6. Garnish with blanched julienne lemon rind heaped in center of dish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1	cup	minced	64.0	14.944	1.76	0.16
butter	1/4	cup	unsalted	342.0	15.714	10.686	28.8
grain rice	2	cups		-	-	-	-
chicken broth	2 3/4	cups		214.83	5.1975	30.6306	7.2072
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
parsley	6	sprigs		2.16	0.3798	0.1782	0.0474
thyme	1/2	teaspoon	dried	0.40399999999999997	0.0978	0.0222	0.0067
bay leaf	1/2			-	-	-	-
salt				-	-	-	-
white pepper				-	-	-	-
lemon			rind	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.