*NOTE: Original recipe used butter **NOTE: Original recipe used regular chicken broth Cook onions and celery in margarine until tender, pour into dish. Cook rice in chicken broth until half done, pour over celery and onions. Add sage and pepper to casserole and bake 40 min at 350~F until rice is tender. Source: Prize Winning Recipes from the State Fair of Texas, 1976. NOTES : Cal 254.1, Fat 2.1g, Carb 51/3g, Fib 1.5g, Pro 5.5g, Sod 147mg, CFF 7.8%. Posted to Digest eat-lf.v097.n293 by Reggie Dwork
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|Serving Size: 1 Serving (244g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 4 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 18.9mg||1 %|
|Potassium 57.3mg||2 %|
|Total Carbohydrate 49.6g||15 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 47g|
|Protein 4.8g||7 %|
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Calories per serving: 228
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