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Bring 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|
|Calories from Fat: 38 (54%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 70
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