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Suggest a better descriptionIn 2-quart saucepan over high heat, in boiling water, heat rice, salt, and pepper to boiling. Reduce heat to low; cover and simmer 20 minutes or until rice is tender and liquid is absorbed. Stir in parsely. Source: Good Housekeeping magazine, November 1992, page 223 A4GY@JUPITER.SUN.CSD.UNB.CA (N. WEBBER) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (169g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 400 | ||
Calories from Fat: 6 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 10.9mg | 0 % | |
Potassium 109.3mg | 3 % | |
Total Carbohydrate 88.4g | 26 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 85g | ||
Protein 7.5g | 11 % | |
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: 400
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