1. In a medium-sized pan, heat the butter over medium heat. Add the shallot and cook 1 minute. Add the rice and stir 1 minute. 2. Pour the broth into the pan and add the zest and salt. Bring to a boil and continue to boil until the level of broth just covers the rice. Turn heat to low, cover the pan and cook 15 minutes. 3. Remove from the heat and stir in the peas. Let sit, covered, 5 minutes. Stir in the lemon juice and serve. Developed by CeCe Sullivan of the Seattle Times food staff. MC formatted 3/18/97 by MsRooby@sprintmail.com Recipe by: Seattle Times 3/12/97 Posted to MC-Recipe Digest V1 #522 by "Rooby"
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|Serving Size: 1 Serving (214g)|
|Recipe Makes: 4|
|Calories from Fat: 45 (16%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 11.4mg||4 %|
|Sodium 512.4mg||18 %|
|Potassium 197.8mg||5 %|
|Total Carbohydrate 50.8g||15 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 49.3g|
|Protein 5.8g||8 %|
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Calories per serving: 273
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