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In medium saucepan, bring broth to a boil. Add carrots and cook until almost tender - 3-5 minutes. Add asparagus and peas and cook 1 minute longer. With a slotted spoon, remove vegetables to a bowl and set aside. Maintain broth at a gentle simmer. In a Dutch oven heat oil over medium-low heat. Add onion and garlic and cook until softened 3-5 minutes. Add rice and stir to coat grains. Pour in wine and cook, stirring frequently, until most of the liquid has been absorbed. Add broth, 1 cup at a time, stirring until liquid is absorbed each time. Stir in artichoke hearts and thyme. Continue to add broth as needed. Stir in the reserved vegetables and cheese. Serve immediately. Recipe By : Eating Well Magazine Posted to MC-Recipe Digest V1 #237 Date: Wed, 09 Oct 1996 08:35:24 -0400 From: Eileen & Bob Holze
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|Serving Size: 1 Serving (615g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 59 (12%)|
|Amt Per Serving||% DV|
|Total Fat 6.6g||9 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 4.5mg||1 %|
|Sodium 1959mg||68 %|
|Potassium 731.7mg||19 %|
|Total Carbohydrate 80.4g||24 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 77.3g|
|Protein 21.9g||31 %|
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Calories per serving: 481
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