Melt butter and drain mushrooms.
Cook mushrooms, onion, peppers, and garlic for about 5 minutes.
Wash rice well and drain. Mix with first mix, add broth and season to taste with salt and pepper.
Put in greased casserole and cover.
Bake at 325 for 1.5 to 2 hours. Stir gently 1 or 2 times during baking.
1 cup toasted almonds may by added last hour if desired.
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|Serving Size: 1 Serving (4149g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 5840 (61%)|
|Amt Per Serving||% DV|
|Total Fat 648.8g||865 %|
|Saturated Fat 217.3g||1087 %|
|Monounsaturated Fat 253.9g|
|Polyunsanturated Fat 123.9g|
|Cholesterol 3004mg||924 %|
|Sodium 3250.9mg||112 %|
|Potassium 8144.1mg||214 %|
|Total Carbohydrate 180g||53 %|
|Dietary Fiber 16.1g||65 %|
|Sugars, other 163.8g|
|Protein 720g||1029 %|
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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: 9578
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