In a heavy saucepan cook the onion and the corn in the butter over moderately high heat, stirring, until the vegetables are browned. Add the rice, stir the mixture until the rice is coated with the butter, and stir in 1 cup water and the salt. Bring the liquid to a boil, stirring, and cook the pilaf, covered, over low heat for 25 to 30 minutes, or until the liquid is absorbed. Serves 2. Gourmet April 1990
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (171g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 624 (95%)|
|Amt Per Serving||% DV|
|Total Fat 69.4g||93 %|
|Saturated Fat 43.9g||219 %|
|Monounsaturated Fat 18g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 183.2mg||56 %|
|Sodium 15.2mg||1 %|
|Potassium 212.8mg||6 %|
|Total Carbohydrate 11.4g||3 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 8.5g|
|Protein 2.3g||3 %|
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: 658
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!