takes a long time but is worth it!
In a large saucepan, bring broth to a boil. Add wild rice; reduce heat. Cover and cook for 30 minutes. Add long grain rice; cook 20-25 minutes longer or until liquid is absorbed and rice is tender. Meanwhile, in a large skillet, saute the onion, carrots, garlic and rosemary in butter until vegetables are tender. Stir in the rice, broccoli, and pepper. Transfer to a greased shallow 2-qt baking dish. Cover and bake at 350? for 25-30 minutes or until broccoli is crisp-tender. Fluff with a fork before serving.
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Serving Size: 1 Serving (95g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 208 | ||
Calories from Fat: 89 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.9g | 13 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 24.4mg | 8 % | |
Sodium 85.5mg | 3 % | |
Potassium 251.3mg | 7 % | |
Total Carbohydrate 26.7g | 8 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 23.8g | ||
Protein 4.6g | 7 % | |
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: 208
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