Oregano Rice
- Yield: 5
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Serving: 5
Nutrition facts (per portion)
- Calories: 254kcals
- Carbohydrate Content: 50g
- Fat Content: 3.7g
- Protein Content: 5.4g
- Saturated Fat Content: 0.5g
- Serving Size: 191g
- Salt : 0.002g
- Potassium: 46mg (1.17mmol)
- Phosphate: 65mg
Oregano Rice
Ingredients
- Water (add more if required to stop the rice from sticking) - 500ml
- Basmati Rice - 325g
- Scallions / spring onion s, finely chopped - 2 x 10g, finely chopped
- Olive oil - 4 tsp
- Oregano - 2 tbsp
Instructions
1. In a medium saucepan, heat the water.
2. When the water boils, stir in the rice.
3. Reduce the heat to a medium –low heat and simmer, partially covered, for about 35-45 minutes.
4. Do not boil away all of the liquid and do not stir the rice.
5. When a very small amount of liquid remains, remove the saucepan from the heat and add the scallion, olive oil and oregano.
6. Toss well and cover.
7. Let it stand for about 5 minutes and serve.
8. Measure out 5 portions.
Serving Suggestion: Serve this Warm Chickpea and Vegetables
Per portion this dish provides:
2 protein exchanges from the breads and cereals group