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Heat oil and butter in a casserole. When foaming subsides, add rice and saute for about 5 minutes stirring constantly until rice is toasty. In last 30 seconds add whole cinnamon stick and cloves and saute until they release their aroma. Add sugar and saute for a few seconds, add water, saffron and salt reduce heat to low. Cook covered for 15 minutes or until rice is just tender. Serve with pork and garnish with sliced almonds. Yield: 8 servings Busted by Gail Shermeyer <firstname.lastname@example.org> Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6644 Posted to MC-Recipe Digest V1 #793 by email@example.com (Shermeyer-Gail) on Sep 19, 1997
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|Serving Size: 1 Serving (64g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 53 (83%)|
|Amt Per Serving||% DV|
|Total Fat 5.9g||8 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1g|
|Cholesterol 7.6mg||2 %|
|Sodium 31.2mg||1 %|
|Potassium 60.4mg||2 %|
|Total Carbohydrate 4g||1 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 2.2g|
|Protein 0.4g||1 %|
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Calories per serving: 64
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