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Suggest a better descriptionsaute 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 | ||
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Calories: 258 | ||
Calories from Fat: 33 (13%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 258
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