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| one T | Olive oil |
| one large | Vidalia onion, or other sweet onion |
| one C | brown or white rice, uncooked |
| 2 C | homemade chicken broth |
| to taste | chopped nuts or finely chopped carrots |
Heat oil and sauté the chopped onion in hot oil until soft
Add the rice and continue sautéeing and stirring until it browns. Gradually add broth
Cover and cook for 20-25 minutes, adding small amounts of water if necessary
Toss with nuts or carrots, or both, for crunch, and serve
| Sodium content in milligrams | ||
| one large | Vidalia (sweet) onion | 4 |
| one C | rice | 10 |
| 2 C | homemade chicken broth | 120 |
| 1/4 C | chopped pecans | 0 |
| Recipe total = 134 mg | ||
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