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In a small heavy saucepan cook the garlic and the red pepper flakes in the oil over moderately low heat for 1 minute, add the rice, and cook the mixture over moderate heat, stirring, for 1 minute. Stir in 1 cup water and the salt, bring the liquid to a boil, and cook the rice, covered, over low heat for 18 to 20 minutes, or until the liquid is absorbed. Fluff the rice with a fork, let it stand, covered, off the heat for 5 minutes, and stir in the peanuts, the scallion, and the lime juice. Serves 2. Gourmet April 1991
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|Serving Size: 1 Serving (121g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 27 (6%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 2.5mg||0 %|
|Potassium 134.7mg||4 %|
|Total Carbohydrate 91.2g||27 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 90.6g|
|Protein 7.8g||11 %|
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Calories per serving: 433
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