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Suggest a better description1. Heat olive oil and butter in a Dutch oven over medium heat. Add onion; cook, stirring constantly, 2 to 3 minutes. Add rice, stirring to coat well. Stir in wine and cook until wine is absorbed. Stir in tomatoes; cook, stirring constantly 2 minutes. Reduce heat to medium low. 2. Add about 1 cup hot chicken broth; cook, stirring constantly, until liquid is absorbed. Repeat procedure using remaining chicken broth, 1 cup at a time, stirring constantly, allowing liquid to be absorbed after each addition. (This process will take about an hour.) 3. Stir gremolata into rice mixture. Gremolata: --------- 6 cloves garlic, minced 1/2 cup finely chopped fresh flat-leaf parsley 1/4 cup grated lemon rind Combine all ingredients in a small bowl. Yield: 1/3 cup Source: Southern Living, November 1995 Typed by J. Matthews, Nov. 26, 1995 Submitted By J.MATTHEWS@FACTORY.COM (J MATTHEWS) On SUN, 26 NOV 95 154600 ~0500
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Serving Size: 1 Serving (100g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 88 | ||
Calories from Fat: 81 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9g | 12 % | |
Saturated Fat 2.7g | 14 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 8.2mg | 3 % | |
Sodium 3.3mg | 0 % | |
Potassium 20.3mg | 1 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.9g | ||
Protein 0.2g | 0 % | |
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: 88
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