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In a medium non-stick saucepan, bring broth to boil. Add rice. Reduce heat to medium-low; cover and simmer 10 minutes. Stir in 4 tablespoons Molly McButter, and all vegetables. Cover, continue cooking 10 minutes. Remove from heat and let stand 5 minutes, or until water is absorbed. Sprinkle with remaining Molly McButter and pepper to taste. Fluff with fork and serve. Makes 8 servings. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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|Serving Size: 1 Serving (57g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 130.2mg||4 %|
|Potassium 55.5mg||1 %|
|Total Carbohydrate 0.3g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.3g|
|Protein 0.8g||1 %|
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Calories per serving: 4
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