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4 Serves
60 Mins
Heat the cooking oil in a large pot over medium heat and sauté the finely chopped onion and minced garlic until soft and fragrant.
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ChineseVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
9 µg / 400 µgCalcium
51 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
25 mg / 420 mgPhosphorus
58 mg / 1,250 mgPotassium
167 mg / 4,700 mgSodium
1243 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
4 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
4 mg / 300 mgCaffeine
0 mgNet Carbs
42 gAlcohol
0 g
Add the long grain white rice to the pot and toast it for a few minutes until the edges become translucent and slightly golden.
Stir in the Somali Xawaash spice blend and salt, coating the rice evenly to release the aromatics.
Pour in the chicken broth and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer until the liquid is fully absorbed and the rice is tender.
Remove the pot from the heat and let it stand, covered, to allow the steam to finish cooking the rice perfectly before fluffing with a fork.
12
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Persian
American