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Suggest a better description1 Boil the rice according to the instructions, and drain. In the meantime, heat the sunflower oil in a saute pan. 2 Saute the paneer, butternut squash, carrot and garlic cloves for 4-5 minutes until cooked through. 3 Stir the mixture through the rice with the parsley, chives and greek yoghurt. Per serving: 550 Calories (kcal); 10g Total Fat; (16% calories from fat); 13g Protein; 102g Carbohydrate; 0mg Cholesterol; 118mg Sodium Food Exchanges: 6 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (223g) | ||
Recipe Makes: 2 servings | ||
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Calories: 522 | ||
Calories from Fat: 69 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.6g | 10 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 6.9mg | 0 % | |
Potassium 159mg | 4 % | |
Total Carbohydrate 101.2g | 30 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 99.5g | ||
Protein 9.2g | 13 % | |
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: 522
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