Melt butter in a large saucepan over medium heat. Add rice and pasta. Stir to make sure the rice and pasta don't burn. Cook until pasta is light brown.
Add water and bullion and parsley.
Turn heat to high and bring mixture to a boil. Once boiling, turn heat to low and cover. Cook 15 minutes or until all water is absorbed. If water absorbs but the rice isn't tender, add a bit more water and continue to cook until tender.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (175g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 70 (58%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 4.9g||24 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 20.3mg||6 %|
|Sodium 60.7mg||2 %|
|Potassium 35.1mg||1 %|
|Total Carbohydrate 11.5g||3 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 11.1g|
|Protein 1.2g||2 %|
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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: 120
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