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In a 1-qt microwave-proof dish, microwave butter on high for 20-30 secs until melted. Stir in onion, cover and microwave for 1 min. Stir broth & rice into onion mixture; cover. Microwave on high 6 min. Rotate halfway through. Stir in carrot & red pepper; cover and microwave 4 min on high. Stir peas, 1/2 c. water and basil into rice mixture. Cover and microwave 4 min. on high. Stir, cover, and microwave on high 2 more min. Stir in parmesan cheese, garlic and pepper. Cover and set aside for 6-8 min., stirring occasionally, until rice is cooked but slightly chewy. Stir in an addl 2-4 T of water for a creamier texture. Recipe By : Country Living, May 1995
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|Serving Size: 1 Serving (238g)|
|Recipe Makes: 4|
|Calories from Fat: 66 (21%)|
|Amt Per Serving||% DV|
|Total Fat 7.3g||10 %|
|Saturated Fat 4.3g||22 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 18mg||6 %|
|Sodium 257.2mg||9 %|
|Potassium 318.1mg||8 %|
|Total Carbohydrate 53.8g||16 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 50.7g|
|Protein 8.4g||12 %|
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Calories per serving: 318
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