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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt butter in a large flameproof casserole and cook the onion over low heat for 5 minutes. | 2. Add the mushrooms, salt and pepper and continue cooking 5 minutes longer or until the mushrooms release their liquid. | 3. Turn up the heat and cook, stirring constantly, until the moisture in the mushrooms evaporates. | 4. Add the rice and stir it for a few minutes or until the grains are transparent. | 5. Pour in the stock or stock mixed with water and bring to a boil. | 6. Lower the heat, cover the pan and cook the rice for 20 minutes or until all the liquid is absorbed (If you have a heat diffuser, set the pan on it to prevent the bottom from scorching). | 7. Transfer half the rice to a plastic container (save for making turkey fried rice). | 8. Serve remaining rice at once. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	5	tablespoons		427.5	19.6425	13.3575	36.0
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
mushroom	1		sliced	-	-	-	-
salt black pepper			ground	-	-	-	-
grain white rice	3 1/2	cups		-	-	-	-
chicken broth	7	cups	low sodium low-sodium	546.84	13.23	77.9688	18.3456

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