Source: The Meatless Gourmet Bring the broth to a simmer in a medium saucepan over mediuim heat. Reduce heat to low and keep broth warm. Heat oil in a large nonstick skillet over medium heat. Add onion, carrots and garlic. Cook, stirring frequently, 3-4 minutes until onion is tender. Add rice. Cook and stir 1 minute. Add the wine and cook until most of it is evaporated. Then add 1/2 cup of broth and continue cooking, stirring constantly, until the rice has absorbed the liquid. Add another 1/2 cup of broth, along with the asparagus, tomatoes and herbs. Stir until broth is absorbed. Nutrition (per serving): 226 calories Saturated fat 0 g Total Fat 2 g (8% of calories) Protein 5 g (9% of calories) Carbohydrates 44 g (78% of calories) Posted to Digest eat-lf.v097.n069 by BunnyMama@aol.com on Mar 14, 1997
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|Serving Size: 1 Serving (381g)|
|Recipe Makes: 6|
|Calories from Fat: 10 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0.7mg||0 %|
|Sodium 808mg||28 %|
|Potassium 326.8mg||9 %|
|Total Carbohydrate 53.5g||16 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 49.8g|
|Protein 5.6g||8 %|
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Calories per serving: 251
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