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Ingredients
1 tablespoon unsalted butter
1 tablespoon canola oil
2 medium-size onions (8 ounces total), peeled and chopped (1 ½ cups)
½ teaspoon dried thyme
2 bay leaves
2 cups extra-long-grain white rice
4 cups chicken stock, preferably homemade
Salt to taste
½ teaspoon freshly ground black pepper
Nutritional analysis per serving (6 servings)
61 grams carbs; 10 milligrams cholesterol; 347 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 7 grams fat; 1 gram fiber; 628 milligrams sodium; 9 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a saucepan or sturdy casserole dish, heat the butter and oil. When hot, add the onions, and saute over medium to high heat 2 to 3 minutes. Stir in the thyme, bay leaves and rice, mixing until the rice is coated with butter and oil.
- Step 2
Add the chicken stock, salt and pepper. Bring to a strong boil, stirring occasionally, over high heat. Then reduce the heat to very low, cover with a tight-fitting lid and cook about 20 minutes.
- Step 3
Fluff the rice with a fork and remove bay leaf. Serve immediately with mussels.
Private Notes