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Suggest a better descriptionIn saucepan, brown rice and cook livers, mushrooms, and onion in butter until tender. Add broth. Cover; bring to a boil. Cook over low heat 20 minutes or until all liquid is absorbed. Serve with cheese. Adaption of recipe by Laura Maioglio, Barbetta restaurant (New York). Campbells Great Restaurants Cookbook, U.S.A. Electronic format courtesy of Karen Mintzias Submitted By KM@SALATA.COM (KAREN MINTZIAS) On 23 NOV 95 231733 -0800
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Serving Size: 1 Serving (240g) | ||
Recipe Makes: 4 -6 serving | ||
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Calories: 425 | ||
Calories from Fat: 220 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.4g | 33 % | |
Saturated Fat 8.1g | 40 % | |
Monounsaturated Fat 9.7g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 26.2mg | 8 % | |
Sodium 966.3mg | 33 % | |
Potassium 324.5mg | 9 % | |
Total Carbohydrate 40.3g | 12 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 38.8g | ||
Protein 10.3g | 15 % | |
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: 425
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