Preheat oven to 350 degrees. In medium skillet over medium heat, melt margarine. Add rice and stir to coat; cook and stir until rice is golden brown, about 6 minutes. Put browned rice into 3-quart casserole with lid. In same skillet, add chopped onions and saute until transparent; add to rice. Pour soup over rice mixture. Pour boiling water into bowl, add bouillon cubes and stir to dissolve. Pour over rice mixture. In small skillet, scramble egg substitute until dry and cut into small pieces; sprinkle on top of rice mixture. Cover casserole and bake for 1 hour. Serves four to five. Recipe by: Cincinnati Enquirer Posted to MC-Recipe Digest V1 #751 by L979@aol.com on Aug 21, 1997
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|Serving Size: 1 Serving (135g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 54 (20%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 0mg||0 %|
|Sodium 71.2mg||2 %|
|Potassium 106.3mg||3 %|
|Total Carbohydrate 47.4g||14 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 46.2g|
|Protein 4.3g||6 %|
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Calories per serving: 266
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