4 Serves
53 Mins
Heat the olive oil in a saucepan over medium heat.
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
8 µg / 400 µgCalcium
10 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
38 mg / 420 mgPhosphorus
102 mg / 1,250 mgPotassium
124 mg / 4,700 mgSodium
704 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
24 gAlcohol
0 g
Add the brown rice to the saucepan and toast it, stirring frequently until fragrant.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low, cover the saucepan, and simmer until the liquid is absorbed.
Remove from heat and let the rice stand, covered, for 5 minutes before fluffing with a fork to serve.
7
g67
g58
g
