Preheat oven to 400.
Combine rice, broth, 2 cups water, and ¼ teaspoon salt in a saucepan; bring to a boil. Partially cover, reduce heat, and simmer 40 minutes or till rice is tender, stirring occasionally. (DO NOT DRAIN.) Place rice in a large bowl; cover.
Arrange chestnuts on a baking sheet. Bake at 400 for 15 minutes. Cool slightly; cut chestnuts into quarters.
Place cranberries in a small bowl; cover with hot water. Let stand 20 minutes or till soft. Drain and add to rice.
Melt butter in a large no-stick skillet over medium heat. Add carrot, onion and celery; cook 15 minutes or till veggies are tender, stirring occasionally, stir in herbs; remove from heat. Add to rice mixture. Stir in remaining salt, chestnuts and pepper.
Spoon rice mixture into a 13X9 inch glass or ceramic baking dish coated with cooking spray. Cover and bake at 400 for 10 minutes or until thoroughly heated.
cal 213, Fat 2.4 protein 5.5g carbs 44.4 fiber 4.5g
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (260g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 20 (8%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 3.8mg||1 %|
|Sodium 11304.5mg||390 %|
|Potassium 670.3mg||18 %|
|Total Carbohydrate 43.4g||13 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 39.9g|
|Protein 13.3g||19 %|
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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: 238
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