In a saucepan, heat butter over Medium heat. Add rice and saute until transparent, stirring constantly. Be careful not to brown. Transfer to a buttered baking dish and add salt and pepper to taste. Add hot chicken stock and stir. Bake, covered, in a preheated, 350 F. onven for 40 minutes, or until the rice is tender and all liquid has been absorbed. Remove from oven, uncover and drape with a dry towel for 10 minutes. Serve warm. Serves 4. MC formatting by email@example.com NOTES : Wonderful flavor and texture! Recipe by: Opaa! Greek Cooking, Detroit Style, by George J. Gekas Posted to MC-Recipe Digest V1 #809 by Roberta Banghart
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|Serving Size: 1 Serving (305g)|
|Recipe Makes: 4|
|Calories from Fat: 105 (23%)|
|Amt Per Serving||% DV|
|Total Fat 11.7g||16 %|
|Saturated Fat 6.3g||31 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 29.2mg||9 %|
|Sodium 404.5mg||14 %|
|Potassium 319.7mg||8 %|
|Total Carbohydrate 74.6g||22 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 73.5g|
|Protein 11.4g||16 %|
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Calories per serving: 458
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