saute scallions and rice in hot oil in large skillet for about 3 minutes. Stir in broth and bring to a boil. Remove from heat. Pour mixture into a 1 1/2 qt casserole. Stir in peas and herbs. Cover, bake at 400 for 20-25 minutes. Liquid should be absorbed. FROM: SONDRA PETERSON (DMDG94A)
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|Serving Size: 1 Serving (207g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 33 (13%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 467.7mg||16 %|
|Potassium 285mg||7 %|
|Total Carbohydrate 49.1g||14 %|
|Dietary Fiber 2.1g||9 %|
|Sugars, other 47g|
|Protein 7.3g||10 %|
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Calories per serving: 258
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