Heat oil in a saucepan over medium heat until hot. Add onion and mint; saute until onion is tender. Stir in rice. Add water and bring to a boil. Cover, reduce heat and simmer 20 minutes until liquid is absorbed. Remove from heat and stir in pepper. Note: original recipe used 2 cups low-salt chicken stock for the water. I used water since i was using it with shrimp, not chicken. These numbers are based on using the chicken stock. serving size 1/2 cup. calories 133 (18% from fat); protein 3 g.; fat 2.6g For one serving of rice with shrimp: 324 calories (25% from fat) :) Posted to Digest eat-lf.v097.n239 by "Y.C. Bacandreas"
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|Serving Size: 1 Serving (628g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 46 (5%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 28.8mg||1 %|
|Potassium 502.4mg||13 %|
|Total Carbohydrate 194.7g||57 %|
|Dietary Fiber 3.9g||15 %|
|Sugars, other 190.8g|
|Protein 17.3g||25 %|
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Calories per serving: 911
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