RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5346
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| Recipe Name: |
Thai Rice with Chicken and Mushrooms - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
Thai |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
30.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
25.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.74
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
8 Ounce(wt)s chicken breast, boneless, skinless finely chopped
2 Tablespoons shrimp, dried
25 Each basil, fresh Thai variety
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Directions:
Soak mushrooms in boiling water for 30 minutes; then drain and chop.
Rinse rice several times in cold running water. Put the rice into a heavy saucepan with 1 ΒΌ cups water, cover and bring quickly to a boil. Uncover and stir vigorously until all the water as evaporated. Reduce the heat to very low, cover the pan tightly with foil, then cover. Steam 20 minutes until the rice is tender, light and fluffy and every grain is separate.
Heat oil in wok; add onion and garlic and cook, stirring occasionally, until golden. Add chilies and chicken and stir-fry for 2 minutes.
Stir in bamboo shoots, mushrooms, dried shrimp and fish sauce. Stir-fry 2 minutes, then stir in the rice and the 25 basil leaves. Garnish with additional basil leaves. |
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| Nutrition per Serving: |
| Calories: |
270 |
Total Carbs: |
22.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
32.0 |
Fat: |
7.2 |
Protein: |
17.88 |
| Fiber: |
1.50 |
Sodium: |
38.81 |
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