Cook the rice and the butter together in medium saucepan with 1/2 cup of the chicken broth for 20 -25 minutes. Stir in the remainingb broth and bring to just the boiling point. Stir in the cream, lemon rinf, and the lemon juice. Mix well and serve hot. Garnish with the parsley and a slice of lemon.
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|Serving Size: 1 Serving (359g)|
|Recipe Makes: 4|
|Calories from Fat: 156 (67%)|
|Amt Per Serving||% DV|
|Total Fat 17.4g||23 %|
|Saturated Fat 10.7g||53 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 56.4mg||17 %|
|Sodium 452.7mg||16 %|
|Potassium 322.9mg||8 %|
|Total Carbohydrate 18.9g||6 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 15.3g|
|Protein 4.8g||7 %|
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Calories per serving: 234
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