This Week's Carbs: Garlic Butter Rice
So, I'm taking a very long break from the breads, but I still do want my first meal of the day to be my biggest carb load (I can burn it off all day). There was a meme running around with several rice recipes and so I decided to try them out (after first making sure it wouldn't, you know, poison me for the lulz).
I like rice, I like butter, and I like garlic. I can have as much of two of these ingredients as I want, and since it was quick, and I had some time, I did the food prep for this. It's really good, if you like a chicken with garlic flavored rice. I could see this being a side-dish for something Indian or Mediterranean.
# Garlic Butter Rice
Recipe Journal
6.0 servings
8.0 cloves garlic (chopped)
3.0 tbsp olive oil
2.5 tsp garlic (minced)
4.0 tbsp unsalted butter (divided)
1.5 cups white rice
2.5 cups chicken broth
1.0 tbsp scallions (finely sliced)
salt (to taste)
pepper (to taste)
1 - Heat oil in a large saucepan over medium heat.
2 - Add the chopped garlic and sauté, moving constantly, until golden and crisp.
3 - Transfer to paper towels to drain.
4 - Pour out excess oil then return the saucepan to the stove.
5 - Add half the butter.
6 - Once melted, add the minced garlic.
7 - Cook for 1 ½ minutes or until the garlic starts to turn light golden and the butter is well infused with garlic flavour.
8 - Add the rice and stir to coat it in garlic butter.
9 - Add the broth and place a lid on saucepan.
10 - Set your stove to high, and allow the broth to come to a boil.
11 - Set your stove to medium, and wait five minutes. Do not uncover.
12 - Set your stove to low, and wait five minutes. Do not uncover.
13 - Remove the saucepan from the head, and wait five minutes. Do not uncover.
14 - Fluff with a fork, then transfer it into serving bowl.
13 - Stir through the remaining butter and scallions.
14 - Sprinkle with crispy garlic, salt, and pepper. Serve.
Makes 6 servings at ~37.5g carbs per serving.
Calories 306
Total Fat 14g
Total Carbohydrate 39g
Protein 4g
#cooking #thisweeksmealsThis Week's Carbs: Garlic Butter Rice
So, I'm taking a very long break from the breads, but I still do want my first meal of the day to be my biggest carb load (I can burn it off all day). There was a meme running around with several rice recipes and so I decided to try them out (after first making sure it wouldn't, you know, poison me for the lulz).
I like rice, I like butter, and I like garlic. I can have as much of two of these ingredients as I want, and since it was quick, and I had some time, I did the food prep for this. It's really good, if you like a chicken with garlic flavored rice. I could see this being a side-dish for something Indian or Mediterranean.
# Garlic Butter Rice
Recipe Journal
6.0 servings
8.0 cloves garlic (chopped)
3.0 tbsp olive oil
2.5 tsp garlic (minced)
4.0 tbsp unsalted butter (divided)
1.5 cups white rice
2.5 cups chicken broth
1.0 tbsp scallions (finely sliced)
salt (to taste)
pepper (to taste)
1 - Heat oil in a large saucepan over medium heat.
2 - Add the chopped garlic and sauté, moving constantly, until golden and crisp.
3 - Transfer to paper towels to drain.
4 - Pour out excess oil then return the saucepan to the stove.
5 - Add half the butter.
6 - Once melted, add the minced garlic.
7 - Cook for 1 ½ minutes or until the garlic starts to turn light golden and the butter is well infused with garlic flavour.
8 - Add the rice and stir to coat it in garlic butter.
9 - Add the broth and place a lid on saucepan.
10 - Set your stove to high, and allow the broth to come to a boil.
11 - Set your stove to medium, and wait five minutes. Do not uncover.
12 - Set your stove to low, and wait five minutes. Do not uncover.
13 - Remove the saucepan from the head, and wait five minutes. Do not uncover.
14 - Fluff with a fork, then transfer it into serving bowl.
13 - Stir through the remaining butter and scallions.
14 - Sprinkle with crispy garlic, salt, and pepper. Serve.
Makes 6 servings at ~37.5g carbs per serving.
Calories 306
Total Fat 14g
Total Carbohydrate 39g
Protein 4g
