From Elizabeth
Melt butter in large skillet or casserole over medium heat. Add onions and cook slowly until very soft and translucent (about 20 minutes). Meanwhile cook rice for five minutes in boiling water and drain well. Stir into onions. Add cheese, half & half, and vermouth. Transfer into casserole and cook uncovered until rice is soft and top is crusty and brown, about 1.25 hours.
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Serving Size: 1 Serving (194g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 287 | ||
Calories from Fat: 142 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.8g | 21 % | |
Saturated Fat 9.9g | 50 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 47mg | 14 % | |
Sodium 121.5mg | 4 % | |
Potassium 239.9mg | 6 % | |
Total Carbohydrate 27.9g | 8 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 25.5g | ||
Protein 8.9g | 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: 287
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