In a large skillet, melt butter over medium-high heat and saute onion, celery, carrots, and almonds for two to three minutes. Add rice and mushrooms and saute for four additional minutes. Add broth, cover, and transfer to a preheated 350 degree oven for one hour. Serves 4. Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 141 Formatted for MasterCook by Nancy Berry - email@example.com
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|Serving Size: 1 Serving (887g)|
|Recipe Makes: 4|
|Calories from Fat: 283 (52%)|
|Amt Per Serving||% DV|
|Total Fat 31.4g||42 %|
|Saturated Fat 16g||80 %|
|Monounsaturated Fat 10.5g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 61mg||19 %|
|Sodium 2545.6mg||88 %|
|Potassium 879.3mg||23 %|
|Total Carbohydrate 48.9g||14 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 43.7g|
|Protein 18g||26 %|
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Calories per serving: 540
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