Bring the stock to a boil. Add rice and let boil, covered, for 15 minutes.
Cut the artichoke hearts in pieces and chop the tomatoes. Mix vegetables and rosemary with the rice and continue boiling for another 5 minutes.
Add peanuts and put it all in a serving bowl.
Sprinkle with Parmesan cheese and serve immediately with fried fish, grilled chicken, smoke-cured loin of pork, or ground meat patties.
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|Serving Size: 1 Serving (559g)|
|Recipe Makes: 4|
|Calories from Fat: 106 (21%)|
|Amt Per Serving||% DV|
|Total Fat 11.7g||16 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 10.4mg||3 %|
|Sodium 567.4mg||20 %|
|Potassium 1059.2mg||28 %|
|Total Carbohydrate 83.3g||24 %|
|Dietary Fiber 9g||36 %|
|Sugars, other 74.2g|
|Protein 21g||30 %|
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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: 514
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