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Suggest a better descriptionIn a saucepan, saute carrots, onion, and almonds in butter until tender. Add rice and stir to coat. Stir in broth and lemon pepper; bring to a boil. Reduce heat; cover and simmer 20 minutes or until rice is tender. Per serving: 155 Calories; 5g Fat (28% calories from fat); 5g Protein; 26g Carbohydrate; 5mg Cholesterol; 230mg Sodium Recipe by: Grace Yaskovic (ToH Apr/May 95) Posted to EAT-LF Digest by Betsy Burtis
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Serving Size: 1 Serving (122g) | ||
Recipe Makes: 6 servings | ||
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Calories: 162 | ||
Calories from Fat: 21 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 5.1mg | 2 % | |
Sodium 296.4mg | 10 % | |
Potassium 87.1mg | 2 % | |
Total Carbohydrate 31.4g | 9 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 30.6g | ||
Protein 3.2g | 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: 162
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