In a strainer, thoroughly wash rice under running water. In a large saucepan melt butter over medium heat. Saute onion and garlic 5 minutes, until tender. Add rice and stir to thoroughly coat with butter mixture. Add spices and mix well. Add chicken stock, 2 cups water and salt, to taste. Bring to a boil, cover pan tightly and reduce heat to very low. Cook 15 minutes, until rice is tender and all liquid is absorbed. Using a fork, fluff rice and serve. Yield: 6 servings Recipe By :TASTE SHOW #TS4618 Posted to MC-Recipe Digest V1 #263 Date: Sun, 27 Oct 1996 21:41:58 -0500 From: Meg Antczak
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|Serving Size: 1 Serving (1024g)|
|Recipe Makes: 1|
|Calories from Fat: 540 (27%)|
|Amt Per Serving||% DV|
|Total Fat 60g||80 %|
|Saturated Fat 32.9g||165 %|
|Monounsaturated Fat 15.9g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 136.4mg||42 %|
|Sodium 1104.6mg||38 %|
|Potassium 1447.1mg||38 %|
|Total Carbohydrate 320.8g||94 %|
|Dietary Fiber 19.4g||77 %|
|Sugars, other 301.5g|
|Protein 40.3g||58 %|
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Calories per serving: 1970
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