Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Gently warm the stock with the saffron in a small saucepan while you proceed with the recipe. | 2. Put butter in a large deep skillet that can later be covered and turn the heat to medium. | 3. Add the onion and a large pinch of salt and cook, stirring occasionally, until the onion turns translucent. | 4. Add the rice and cook, stirring occasionally, until the rice is glossy and begins to brown, about 3 to 5 minutes. Season with salt and pepper. | 5. Add the warm stock and stir. Bring to a boil, cook for 1 or 2 minutes, then reduce heat to low and cover. | 6. Cook for 15 minutes or until most of the liquid is absorbed. | 7. Turn the heat to the absolute minimum (if you have an electric stove turn off the heat) and let rest another 15 to 20 minutes. | 8. Stir in parsley and lemon juice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	3	cups		234.36	5.67	33.4152	7.8624
saffron thread	1	teaspoon		-	-	-	-
butter	1/4	cup	unsalted	342.0	15.714	10.686	28.8
onion	1		chopped	60.0	14.01	1.65	0.15
salt				-	-	-	-
grain white rice	2	cups		-	-	-	-
black pepper			ground	-	-	-	-
parsley	1	cup	chopped	21.6	3.798	1.7819999999999998	0.474
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464

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