Sherry Hulsman of Elkton, Florida; Quick Cooking November/December 2005
prepare rice mix and instant rice separately according to package directions
in a large skillet, saute the onions, celery, mushrooms and carrot in butter for 4-6 minutes or until tender
stir in peas and prepared rice
cook for 2-4 minutes until heated through
can serve as main dish; makes 3 cups
eat within a day or two or the mushrooms will become slimy
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (80g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 247 | ||
Calories from Fat: 56 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.2g | 8 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 225.5mg | 8 % | |
Potassium 82.2mg | 2 % | |
Total Carbohydrate 42.8g | 13 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 41.9g | ||
Protein 4.5g | 6 % | |
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: 247
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