This recipe can be made with chopped onions and garlic combined, or with garlic alone. For feijoada, I always go with the onion.
Maria's Cookbook
Heat the olive oil in a large heavy saucepan over medium heat. Add the chopped onion and cook until limp. Do not let it brown! Add the rice and saut? until the grains become shiny. Add the water, cover the pan, and cook over low heat until all the water is absorbed and the grains are tender. Serves 12.
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Serving Size: 1 Serving (201g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 160 | ||
Calories from Fat: 18 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 298.3mg | 10 % | |
Potassium 93.3mg | 2 % | |
Total Carbohydrate 31.8g | 9 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 30.3g | ||
Protein 3.3g | 5 % | |
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: 160
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