* Keep immersed in water to avoid discoloration. ** cut into 1/4" pieces Bring chicken stock to a simmer in a medium saucepan. Reduce heat to low. Cover and keep warm. Heat oil in large heavy saucepan over medium heat. Add onion and celery and saute 3 minutes. Add rice and stir about 30 seconds. Add potatoes, beans, tomatoes and carrot and saute 10 minutes, adding a bit of stock if it becomes too dry. Add 1/2 cup of stock to rice, reduce heat and simmer until liquid is absorbed, stirring frequently. Continue adding stock a half cup at a time, stirring frequently and allowing each addition to be completely absorebed before adding another. Add artichokes, asparagus and peas about half way through the process when a little more than half the stock has been used. Continue adding stock in the same manner until rice is tender but still slightly firm to the bite. Remove from heat. Season with salt and pepper. Stir in butter, then cheese. Recipe By : Patricia Williams
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|Serving Size: 1 Serving (653g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 235 (16%)|
|Amt Per Serving||% DV|
|Total Fat 26.1g||35 %|
|Saturated Fat 10.3g||51 %|
|Monounsaturated Fat 12g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 45.2mg||14 %|
|Sodium 718.7mg||25 %|
|Potassium 454.1mg||12 %|
|Total Carbohydrate 272.7g||80 %|
|Dietary Fiber 9.6g||38 %|
|Sugars, other 263g|
|Protein 32.4g||46 %|
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Calories per serving: 1486
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