4 Serves
74 Mins
Rinse the red rice thoroughly under cold running water until the water runs clear.
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EgyptianVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
11 µg / 400 µgCalcium
17 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
76 mg / 420 mgPhosphorus
179 mg / 1,250 mgPotassium
136 mg / 4,700 mgSodium
468 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
0 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
50 gAlcohol
0 g
Heat the olive oil in a heavy-bottomed pot over medium heat and add the rinsed rice, stirring for 3 minutes until lightly toasted and fragrant.
Pour in the vegetable broth or water, bring the mixture to a boil, then reduce the heat to low and cover the pot.
Simmer the rice covered for 45 to 50 minutes, or until the liquid is absorbed and the grains are tender.
Remove the pot from the heat and let the rice stand, covered, for 10 minutes to steam before fluffing with a fork.
30
g55
g22
g
Egyptian