PREP NOTE: Allow about 40 minutes to cook the brown rice; 10 to prep; another 20 to 30 to bake. 1. Lightly spray a large non-stick skillet with vegetable oil cooking spray and heat over medium-high heat. Swirl the almond slices around in the pan until they are golden. Add the apple, celery and onion. Cover the pan and saute until the contents are tender and slightly golden. Add the rice, seasonings and broth. Place in an oiled casserole dish; cover and bake at 350 degrees for 20 to 30 minutes. Serve hot. Yield: 6 servings; EACH 3 grams of total fat and 60 mgs of sodium per serving. (174 cals, 4g fat (22%cff) -MC-estimate) Source: Communicating Food for Health newsletter, November/ December 1998. See also "Dining In." Menus By Catherine Trcalek (1998/Dec 17) from Jacksonville Times-Union
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|Serving Size: 1 Serving (191g)|
|Recipe Makes: 6|
|Calories from Fat: 46 (10%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 51.4mg||2 %|
|Potassium 424.1mg||11 %|
|Total Carbohydrate 93.2g||27 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 87.6g|
|Protein 9.7g||14 %|
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Calories per serving: 457
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