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Butter Baked Rice (Oamc)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)26.9685
Energy (kCal)1122.191
Carbohydrates (g)40.388
Total fats (g)98.7122
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Measure rice and salt in a bowl and pour on boiling water just to cover. Let stand 30 minutes. | 2. Drain and rinse with cold water. | 3. Melt butter in a frying pan and add rice. Saute for 5 minutes, stirring often until most of the butter is absorbed. | 4. Transfer to a greased 1L casserole dish. | 5. Combine garlic powder and chicken stock and pour over rice. Cover and bake at 350 degrees for 45-60 minutes. | 6. Add parsley and fluff with a fork. | 7. Sprinkle with almonds and bake for an additional 5 minutes. | 8. Cool completely, label and freeze. | 9. To serve, thaw overnight and reheat. | 10. Garnish with additional parsley if desired. | 11. To save time, double or triple recipe and make 2 or 3 meals at once. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    grain rice 1 cup - - - -
    salt 1 teaspoon - - - -
    butter 1/3 cup 456.0 20.951999999999998 14.248 38.4
    garlic powder 1 teaspoon 10.261 2.2546 0.5131 0.0226
    chicken stock 2 cups 172.8 16.944000000000003 12.095999999999998 5.76
    parsley 3 teaspoons 1.35 0.2374 0.1114 0.0296
    almond 1/4 cup slivered 481.78 0.0 0.0 54.5

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



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