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Suggest a better descriptionSaute onion in oil. Add rice and brown slightly. Add remaining ingredients in order listed. Bring toa boil. Cover and reduce heat to slow simmer. cook 15 minutes until rice is tender. EACH 286 cals, 4 g fat, 5g protein, 59g carbs. (12.5% cff) estimated by author and mastercook. Recipe from LOW FAT NO FUSH COOKBOOK, by Jorge Bruce and Janet Singleton (caterers): 1997 isbn: 0964582716. >from desk of kitpath@earthlink.net (Pat Hanneman) 3/99 / ELF VARIATIONS: pears and dried cranberries. Better than Bouillon (R) mushroom soup base; vegetable soup base. Recipe by: Jorge Bruce and Janet Singleton Posted to EAT-LF Digest by PatHanneman
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Serving Size: 1 Serving (271g) | ||
Recipe Makes: 4 servings | ||
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Calories: 245 | ||
Calories from Fat: 11 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 11.9mg | 0 % | |
Potassium 214.2mg | 6 % | |
Total Carbohydrate 54.8g | 16 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 52.3g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 245
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