Saute onions in half the butter until a light-golden color. Add garlic, and cook until soft, but not brown. Add tomatoes, celery, parsley, and salt & pepper. Simmer 1/2 hr. Pass sauce thru strainer, or puree in blender, then return it to pot. Cook until thick. Prepare rice as direced. Brown remaining butter and pour it over rice, mixing it in. Pack rice into mold, then turn it out onto a platter. Serve hot, with the sauce pored over the rice.
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|Serving Size: 1 Serving (219g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 131 (24%)|
|Amt Per Serving||% DV|
|Total Fat 14.6g||19 %|
|Saturated Fat 9g||45 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 36.6mg||11 %|
|Sodium 120mg||4 %|
|Potassium 163.9mg||4 %|
|Total Carbohydrate 90.8g||27 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 89g|
|Protein 8.3g||12 %|
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Calories per serving: 536
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