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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 to 350 degrees. | 2. Cook rice in 2 quart pot according to instructions, except substitute vegetable broth for water and omit salt and/or butter. | 3. Meanwhile, chop onions and mince garlic and then melt butter in non-stick skillet. | 4. Add onion and saute for about 5 minutes. | 5. Add garlic and saute for about 2 more minutes. | 6. Remove from heat. | 7. Add basil, thyme, oregano, black pepper and soy sauce to onion mixture. | 8. When rice is done, add onion and spice mixture to pot and mix. Add 1/4 cup or more wine (depending on moistness of rice) and fluff with fork. | 9. Place rice in 2 quart casserole sprayed with non-stick cooking oil and sprinkle with shredded cheese. | 10. Bake uncovered for 20-30 minutes or until cheese is melted. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain rice	1	cup		-	-	-	-
vegetable broth	2	cups		324.72	52.644	11.9064	7.6752
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
onion	1	cup	chopped	64.0	14.944	1.76	0.16
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
basil	1 1/2	1/2	dried	0.3047	0.0351	0.0417	0.0085
thyme	1 1/2	1/2	dried	1.212	0.2934	0.0667	0.0202
oregano	3/4	teaspoon	dried	1.9875	0.5169	0.0675	0.0321
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
white wine	1/4	cup		-	-	-	-
white wine	2	tablespoons		-	-	-	-
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
sharp cheddar cheese	1 1/2	1/2	shredded low fat	-	-	-	-

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