Melt the butter in a large skillet over medium heat. Add the shallot and garlic. Saute until tender. Add the chives and dillweed. Saute for 1 or 2 minutes. Stir in the rice. Saute until the rice begins to crackle. Add the water. Bring to a boil. Reduce the heat to low. Cover. Simmer for 45 minutes (do not remove the cover during the cooking time). Remove from the heat. Add the cheese. Toss until the cheese is melted. Serve hot. JOEL.EHRLICH@SALATA.COM (JOEL EHRLICH) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (88g)|
|Recipe Makes: 6|
|Calories from Fat: 89 (38%)|
|Amt Per Serving||% DV|
|Total Fat 9.8g||13 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 29.8mg||9 %|
|Sodium 230.7mg||8 %|
|Potassium 147.7mg||4 %|
|Total Carbohydrate 27.5g||8 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 26.4g|
|Protein 8.8g||13 %|
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Calories per serving: 234
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