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Suggest a better descriptionIn 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 | ||
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Calories: 1970 | ||
Calories from Fat: 540 (27%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 1970
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