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Suggest a better descriptionIn 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 - cwbj78a@prodigy.com
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Serving Size: 1 Serving (887g) | ||
Recipe Makes: 4 | ||
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Calories: 540 | ||
Calories from Fat: 283 (52%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 540
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