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Suggest a better descriptionSaute celery and onion in butter until tender. Set aside. Stir rice and salt into boiling water; cover and simmer 15-17 minutes. Add orange juice, rind and sauteed vegetables. Cover, cook 5 minutes or until tender. MRS HONORE NEWBERG LITTLE ROCK, AR From the book
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Serving Size: 1 Serving (220g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 443 | ||
Calories from Fat: 144 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16g | 21 % | |
Saturated Fat 9.9g | 49 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 40.7mg | 13 % | |
Sodium 112.8mg | 4 % | |
Potassium 228.9mg | 6 % | |
Total Carbohydrate 68.3g | 20 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 67.3g | ||
Protein 5.8g | 8 % | |
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. |
Calories per serving: 443
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