Cook water, rice, salt about 20 minutes or until the rice is cooked. In a small skillet, cook mushrooms, onion and butter until onion is tender. Beat eggs and cream cheese together until smooth. Stir parsley, remaining salt, the rice and vegetables. Pour into a 10x6x2 baking dish. Bake, uncovered at 350 degrees or until a knife inserted in center comes out clean.
Usually cooks in 30-40 minutes
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|Serving Size: 1 Serving (201g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 164 (39%)|
|Amt Per Serving||% DV|
|Total Fat 18.3g||24 %|
|Saturated Fat 8.2g||41 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 295.4mg||91 %|
|Sodium 183.7mg||6 %|
|Potassium 330.9mg||9 %|
|Total Carbohydrate 50.4g||15 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 47.8g|
|Protein 14.8g||21 %|
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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: 423
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