(This recipe was retested in May of 2018 to ensure that the rice cooks through. And I decreased the amount of rice and broth to make a smaller amount since it was made so much more than most families could eat. The amount of the vegetables and cheese remains the same.) We like this as a vegetarian main dish or as a side for a meat main. You can also double it and use a larger pan to feed a crowd. Adapted from Ina Garten
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Serving Size: 1 Serving (121g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 288 | ||
Calories from Fat: 68 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.6g | 10 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 83.4mg | 3 % | |
Potassium 242mg | 6 % | |
Total Carbohydrate 48.6g | 14 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 44.9g | ||
Protein 6.6g | 9 % | |
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: 288
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