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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 at 375 degrees. | 2. In a Dutch oven add the minced onions and cook them in butter or olive oil for 5 minutes over low heat. | 3. Add the rice to the onions and stir for several minutes over moderate heat until light brown. | 4. Boil the stock and pour over the rice. | 5. Next add the herbs, salt and pepper and bring to a simmer, stir once and cover. | 6. Place the casserole in a 375 degree oven for 4 minutes, then reduce the heat to 350 degrees for 14 minutes. | 7. Then uncover the casserole and check to see if the liquid has evaporated. | 8. If not, put the casserole back to the oven for a few more minutes. | 9. When ready to serve, remove the herbs, season with salt and pepper if desired and enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	1 1/2	cups		1018.425	211.5938	20.9235	8.88
onion	1/4	cup	sweet minced	16.0	3.736	0.44	0.04
butter	4	tablespoons		342.0	15.714	10.686	28.8
stock	3	cups	chicken	514.08	56.0196	18.9756	24.2676
parsley	2	sprigs		0.72	0.1266	0.0594	0.0158
bay leaf	1/2			-	-	-	-
thyme	1/8	teaspoon		0.10099999999999999	0.0245	0.0056	0.0017
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187

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