Cook celery and onion in butter until tender but not brown. Combine with rice, cheese, and parsley. In another bowl, thoroughly stir together beaten eggs, milk, salt, and pepper. Add to the rice mixture. Turn into a 10x9x2 inch baking dish. Place in a 13x9x2 inch baking pan on oven rack. Pour hot water into the larger pan to a depth of about 1 inch. Bake at 350 for 40 to 45 minutes, or until a knife inserted near the center comes out clean. Sprinkle with paprika. ECB Input: 11/8/91 Recipe By : BH&G Low-Cost Cooking pg 71 Posted to MC-Recipe Digest V1 #225 Date: 26 Sep 96 06:48:16 EDT From: Pat Minotti <firstname.lastname@example.org> NOTES : This baked rice dish has a rich custardlike texture Nutr. Assoc. : 0 0 0 0 20 0 1036 0 0 0 0
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|Serving Size: 1 Serving (391g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 186 (39%)|
|Amt Per Serving||% DV|
|Total Fat 20.7g||28 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 537.8mg||165 %|
|Sodium 199.2mg||7 %|
|Potassium 255.9mg||7 %|
|Total Carbohydrate 51.7g||15 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 49g|
|Protein 21.1g||30 %|
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Calories per serving: 482
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