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Suggest a better descriptionMelt the butter in a large skillet. Add the garlic and saute until fragrant. Add the zucchini, eggplant, mushrooms, tomato, pimientos, salt and pepper and cook over moderate heat for 10 minutes. Stirring occasionally. Add the rice and chicken broth, stir and bring to a boil. Cover tightly and cook over low heat for 30 minutes. DONT PEEK when all of the liquid is absorbed, the pilaf is ready to serve. (As eggplant and zucchini can produce variable amounts of water, 10 minutes more cooking time may be required.) EASTMAN@SOLSTICE.JPL.NASA.GOV (SHERRI EASTMAN) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (186g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 414 | ||
Calories from Fat: 210 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.3g | 31 % | |
Saturated Fat 14.5g | 73 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 60.2mg | 19 % | |
Sodium 412.9mg | 14 % | |
Potassium 124.5mg | 3 % | |
Total Carbohydrate 46.2g | 14 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 45.1g | ||
Protein 5g | 7 % | |
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: 414
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