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Suggest a better descriptionBring broth to a boil and keep warm.
Melt 2 tbspn butter in med sauce pan. Add onion and saute 15 minutes. Inc. heat to med and add rice. Stir 1 minute. Add 1 1/2 c warm broth and boil gently till liquid is absorbed. Add another 1 c of warm broth and boil gently till absorbed, add remaining broth 1/2 c at a time till mixture is creamy. Stir in cheese, parsley and remaining butter. Serve immed.
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Serving Size: 1 Serving (225g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 70 | ||
Calories from Fat: 38 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.2g | 6 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 11.7mg | 4 % | |
Sodium 1029.5mg | 36 % | |
Potassium 91.8mg | 2 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.6g | ||
Protein 6.3g | 9 % | |
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: 70
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