Try this Vegetable Rice Medley recipe, or contribute your own.
Suggest a better description* Make sure all the vegetables are finely diced. Saute onion, celery, and garlic in the margarine. Use a heavy pan with a tight fitting lid. Add the broth, brown rice, salt and pepper. Cover tightly and cook over low heat for 35-40 minutes. Stir in carrots and green peppers; cook 10-15 minutes longer. Recipe By : Jo Anne Merrill From: Love2bake@aol.Com Date: Thu, 8 Dec 1994 14:07:56 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (186g) | ||
Recipe Makes: 6 | ||
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Calories: 222 | ||
Calories from Fat: 80 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.9g | 12 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 527.8mg | 18 % | |
Potassium 197.8mg | 5 % | |
Total Carbohydrate 32.1g | 9 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 30g | ||
Protein 3.9g | 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: 222
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