*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I just won the parboiled brown rice lottery hence my love for this recipe. I used 3/4 cup of rice and 3 cups of water plus added 2 tablespoons butter, dried parsley, 1 tablespoon olive oil plus salt and pepper. Everyone in my house loves brown rice now plus it is healthier!
The footnotes about changing to long-cooking rice also have relevance to different brands of instant rice. I followed the cooking directions on my instant rice as it called for nearly twice the water of minute rice brand. As summer hits I don't care to stand over a boiling pot for 45 minutes so I generally switch to instant rice. This is a nice way to dress it up and I used the author's suggestion of changing the herbs and juice to go with our meal. I used a dry cilantro a small amount of ground coriander and lime juice as the subs. This was pretty good cooked itself while I was outside and went well with our grilled tropical chicken and fruit salsa. My only disappointment was that the lime juice and cilantro didn't really come through as much as I'd like. I would use fresh cilantro next time and a little more lime juice.