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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the cilantro, spinach and chicken stock in a blender and blend until finely pureed. | 2. Add the milk and salt and blend just until everything is blended. | 3. Set aside. | 4. In a 3 qt saucepan with a good lid, heat the olive oil and butter. | 5. When the butter is melted, add the rice and saute until it just begins to brown (3 minutes). | 6. Add the onion and garlic and cook another minute, stirring. | 7. Add the contents of the blender, stir well, bring the mixture to a boil, then put the lid on and turn the heat to low. | 8. Allow to cook at least 20 minutes. | 9. Stir the rice very carefully with a fork, then cover and let it cook another 5 minutes. | 10. Turn off the heat and let the rice steam, covered, for about 10 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cilantro stem	1/2	cup		-	-	-	-
spinach leaf	1	cup	stemmed	45.24	6.5676	5.6628	0.8892
chicken stock salt	1 1/4	cups	low	-	-	-	-
milk	1 1/4	1/4		186.05	14.579	9.6075	9.9735
salt	1	teaspoon		-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
butter	3	tablespoons	unsalted	256.5	11.7855	8.0145	21.6
grain rice	1 1/2	1/2		-	-	-	-
onion	1/4	cup	minced	16.0	3.736	0.44	0.04
garlic clove	1		minced	4.47	0.9918	0.1908	0.015

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