Place broth in a medium saucepan; bring to a simmer. (Do not boil). Keep warm over low heat. Position knife blade in food processor bowl; add 1 cup corn. Process until almost smooth; set aside. Heat oil in a large saucepan over medium heat. Add green onions; saute 2 minutes. Add rice; stir well. Add wine; bring to a boil. Cook 1 minute or until liquid is nearly absorbed. Stir in 1 cup warm broth; cover, reduce heat to low, and cook 5 minutes. Stir in 1 cup warm broth; cover and cook 10 minutes. Stir in 1 cup warm broth; cover and cook 5 minutes. Stir in remaining 1 cup warm broth, corn puree, remaining 1 cup corn kernels, and basil; cover and cook 5 minutes or until liquid is nearly absorbed. Remove from heat; stir in Parmesan cheese, salt, and pepper. Yield: 6 servings (serving size: 1 cup). Per serving: 236 Calories; 3g Fat (10% calories from fat); 12g Protein; 45g Carbohydrate; 1mg Cholesterol; 438mg Sodium Recipe by: Cooking Light, Jul/Aug 1994, page 82 Posted to MC-Recipe Digest V1 #442 by email@example.com on Jan 28, 1997.
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|Serving Size: 1 Serving (290g)|
|Recipe Makes: 6|
|Calories from Fat: 91 (18%)|
|Amt Per Serving||% DV|
|Total Fat 10.1g||13 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 0.9mg||0 %|
|Sodium 383.1mg||13 %|
|Potassium 394.8mg||10 %|
|Total Carbohydrate 93.6g||28 %|
|Dietary Fiber 6.9g||28 %|
|Sugars, other 86.7g|
|Protein 12.6g||18 %|
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Calories per serving: 519
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