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Suggest a better description1. In a small, heavy saucepan combine the water, vermouth, ginger, butter, and salt. Bring to a boil, reduce heat to low, and stir in rice. 2. Cover saucepan and cook for 15 to 20 minutes, or until all the liquid is absorbed. Toss gently with a fork before serving. Recipe By : the California Culinary Academy From: Stephanie Da Silva File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (106g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 212 | ||
Calories from Fat: 44 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.8g | 6 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 4.9mg | 2 % | |
Sodium 6mg | 0 % | |
Potassium 73.3mg | 2 % | |
Total Carbohydrate 36.7g | 11 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 35.9g | ||
Protein 3.3g | 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: 212
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