1. Heat the oil in a medium-size heavy saucepan. Saute the onions until tender. 2. Add the rice and stir until all grains are well-coated. Add peas, salt and pepper (you may want to use less salt if you plan to use vegetable broth), and stir. Add hot water or broth, bring to a boil and cook over low heat for 25 minutes. makes four to six servings. Nutritional analysis per serving: 150 calories, 5 grams protein, 3 grams fat, 32 grams carbohydrate. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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|Serving Size: 1 Serving (38g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 7 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 26.2mg||1 %|
|Potassium 32.3mg||1 %|
|Total Carbohydrate 29.6g||9 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 29.6g|
|Protein 2.5g||4 %|
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Calories per serving: 139
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