Herbed Rice Pilaf
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INGREDIENTS
INSTRUCTIONS
In a large skillet, cook the rice, celery and onion in butter, stirring constantly, until rice is browned. Stir in the next six ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the pimientos if desired. Remove from the heat and let stand, covered, for 10 minutes. Source: Taste of Home Magazine; June/July 1995. Submitted to RecipeLu List by Ruth
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (132g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 321 | ||
| Calories from Fat: 145 (45%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 16.1g | 22 % | |
| Saturated Fat 5.3g | 27 % | |
| Monounsaturated Fat 6.3g | ||
| Polyunsanturated Fat 3.7g | ||
| Cholesterol 25.6mg | 8 % | |
| Sodium 465.6mg | 16 % | |
| Potassium 125.3mg | 3 % | |
| Total Carbohydrate 38.5g | 11 % | |
| Dietary Fiber 1.2g | 5 % | |
| Sugars, other 37.3g | ||
| Protein 4.9g | 7 % | |
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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. |
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Calories per serving: 321
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