Recipe by Cooking Light April 1998


Recipe Summary

5 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • Bring the chicken broth to a simmer in a medium saucepan (do not boil). Keep the broth warm over low heat.

  • Heat oil in a large saucepan over medium heat. Add shallots, and sauté 1 minute. Add rice, and cook 2 minutes, stirring constantly. Add 1/2 cup broth, and cook until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next. Stir in Caramelized Onions, salt, and pepper; cook 1 minute. Remove from heat; stir in parsley and cheese. Serve immediately.

Nutrition Facts

355 calories; calories from fat 20%; fat 7.8g; saturated fat 2.4g; mono fat 4.1g; poly fat 0.8g; protein 10.8g; carbohydrates 60.3g; fiber 3.1g; cholesterol 7.8mg; iron 3.3mg; sodium 328mg; calcium 118mg.