Try this Venetian Rice And Pea Soup recipe, or contribute your own.
Suggest a better descriptionIn large saucepan or Dutch oven, saute onion in butter until golden. Add peas and salt, cook for two minutes, stirring often. Add broth. Bring to a boil, add rice, stirring thoroughly. Simmer for an additional 25 minutes or until rice is tender. Add parsley. Remove from heat. Add Parmesan cheese just before serving. Posted to MM-Recipes Digest by Paula
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Serving Size: 1 Serving (346g) | ||
Recipe Makes: 6 | ||
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Calories: 334 | ||
Calories from Fat: 140 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.5g | 21 % | |
Saturated Fat 9.3g | 47 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 40.3mg | 12 % | |
Sodium 1233.4mg | 43 % | |
Potassium 223.5mg | 6 % | |
Total Carbohydrate 37.8g | 11 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 35.3g | ||
Protein 10.7g | 15 % | |
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: 334
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