Eleanor Roosevelt's Italian Rice
"It called for 4 onions medium size. I think onions were smaller in the 30's, so I'm putting 1 cup of them. This was in a 1930's cookbook and of course this recipe is a risotto, but Eleanor just called it Italian rice. lol"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (270.1 g)
- Calories 217.1
- Total Fat - 6.7 g
- Saturated Fat - 3.8 g
- Cholesterol - 15.3 mg
- Sodium - 1044 mg
- Total Carbohydrate - 35.4 g
- Dietary Fiber - 1.9 g
- Sugars - 1.8 g
- Protein - 3.7 g
- Calcium - 21.2 mg
- Iron - 0.5 mg
- Vitamin C - 1.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Melt butter in shallow pan.
Step 2
Add onions to butter.
Step 3
At same time add dry rice.
Step 4
The rice should not be washed as it will not brown if there is any moisture.
Step 5
Allow the onions and rice to thoroughly brown over low flame.
Step 6
Add chicken broth.
Step 7
Let the rice simmer 3/4 of an hour (uncovered I'm guessing).
Step 8
Have the heat very low as to fast cooking makes the rice soggy.
Tips
No special items needed.
1 Reviews
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