|2 servings||calories per servings 724||protein serving 19 g||carbs per serving 122 g||total fat per serving 20 g|
An heirloom long-grain rice of the Southern coast, Carolina Gold rice is adaptable to many kinds of recipes, from creamy risottos, sticky stir-fries or fluffy pilafs, as we use it here. Its sweet flavor teams well with the nuttiness of sturdy sunflower sprouts and toasted seeds.
|Nutrition Facts||/ Per Serving|
|Total Fat||20 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||6 g|
|Monounsaturated Fat||8 g|
|Total Carbohydrates||122 g|
|Dietary Fiber||3 g|
Please read entire recipe before beginning.
Rinse rice well, and drain thoroughly.
Prepare your mise en place: Peel and mince garlic. Pick and chop thyme leaves. Peel and cut onion into small dice (1/4-inch cubes). Peel and cut carrot into small dice. Cut celery into small dice. Peel and chop parsley leaves.
Heat a medium saucepot with a lid over medium heat. Add olive oil. When the oil is hot, add garlic, thyme and onion. Cook while stirring about 3 minutes, or until the onions begin to become translucent.
Add carrots and celery, and continue to cook while stirring for 3 minutes more, or until the carrots begin to sweat and change in color.
Stir in rice, thoroughly coating the rice in oil. Add water and PeachDish salt
Bring to a boil, then reduce heat to a simmer. Cover and cook 14-16 minutes, or until the liquid is absorbed and rice is tender. Remove from heat; let stand, covered, 10 minutes more.
Fluff in the chopped parsley with a fork. Serve topped with sunflower seeds, sunflower sprouts and feta. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...