Try this Jasmine Rice-And-Green Bean Amandine recipe, or contribute your own.
Suggest a better descriptionCoat a saucepan with cooking spray; place over medium-high heat until hot. Add onion; saute 3 minutes or until tender. Add beans; saute 2 minutes. Add water and broth; bring to a boil. Stir in rice and salt. Cover, reduce heat, and simmer 40 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 10 minutes. Stir in almonds. Yield: 4 servings (serving size: 1 cup). Per serving: 271 Calories; 4g Fat (12% calories from fat); 13g Protein; 51g Carbohydrate; 0mg Cholesterol; 484mg Sodium Recipe by: Cooking Light, Nov/Dec 1994, page 148 Posted to MC-Recipe Digest V1 #413 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (264g) | ||
Recipe Makes: 4 | ||
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Calories: 306 | ||
Calories from Fat: 26 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 345.5mg | 12 % | |
Potassium 308.5mg | 8 % | |
Total Carbohydrate 60.5g | 18 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 57.9g | ||
Protein 8.5g | 12 % | |
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: 306
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