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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil over medium high heat in a medium-sized sauce pan that has a lid. | 2. Add the rosemary, garlic, and red pepper. | 3. Then cook the green onions and parsley until soft- 2-3 minutes. | 4. Add rice, and salt, and cook, stirring constantly for 30 seconds. | 5. Pour in the chicken broth and let rice cook on low heat until liquid is absorbed- 15-17 minutes. | 6. Add one cup of HOT water, add the gumbo filé [or sassafras leaves] and continue to cook until rice is done. | 7. Remove from heat and let sit for 5 minutes. | 8. Stir in vinegar and serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
virgin olive oil	2	teaspoons		-	-	-	-
rosemary	1	teaspoon	ground	0.917	0.1449	0.0232	0.040999999999999995
white rice	1 1/2	cups		1012.875	221.8612	19.7858	1.8315
chicken broth	1	can		94.55	2.2875	13.481	3.1719999999999997
green onion	1/2	cup	minced	9.585	2.0377	0.3444	0.1668
parsley flake	1	tablespoon	dried	-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
gumbo file	1/2	teaspoon		-	-	-	-
red pepper	1/2	teaspoon	ground	0.625	0.1377	0.0292	0.0069
white wine vinegar	1	tablespoon		-	-	-	-
salt	1/4	teaspoon		-	-	-	-

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