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Suggest a better descriptionIn a 1 1/2 quart heavy saucepan bring rice and water with salt to a boil. Stir rice once and cook, covered, over moderately low heat 15 minutes. Remove pan from heat and let rice stand, covered, 5 minutes. While rice is cooking, cut mushrooms into 1/4-inch thick slices and chop scallions. In a skillet heat butter over moderately high heat until foam subsides and saute mushrooms with salt to taste until golden and any liquid mushrooms give off is evaporated. Add wine and simmer, stirring occasionally, until wine is evaporated. Fluff rice with a fork and stir in mushrooms and scallions. Yield: 2 servings Notes: Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9083 Posted to MC-Recipe Digest by "Angele and Jon Freeman"
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Serving Size: 1 Serving (537g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 929 | ||
Calories from Fat: 642 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 71.3g | 95 % | |
Saturated Fat 44.2g | 221 % | |
Monounsaturated Fat 18.6g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 183.2mg | 56 % | |
Sodium 37.5mg | 1 % | |
Potassium 1293.7mg | 34 % | |
Total Carbohydrate 61.4g | 18 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 56.4g | ||
Protein 12.1g | 17 % | |
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: 929
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