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Suggest a better descriptionSoak peas overnight with water to cover by 2 inches. Drain peas and set aside. In large Dutch oven, saute onion in oil until transparent; add peas, seasonings and chicken stock. Cover and cook slowly until peas are tender, about 30-40 minutes. If made ahead, cover and reheat. For each serving, serve 1/2 cup of peas over 1/2 cup rice. Posted to MC-Recipe Digest V1 #362 Recipe by: Austin American Statesman From: Sherry Zeiss
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Serving Size: 1 Serving (354g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 327 | ||
Calories from Fat: 33 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 4.5mg | 1 % | |
Sodium 373mg | 13 % | |
Potassium 486.8mg | 13 % | |
Total Carbohydrate 58.8g | 17 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 54.1g | ||
Protein 13.9g | 20 % | |
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: 327
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