Melt butter in saucepan. Saute onion until tender. Blend in flour; gradually stir in broth. Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in rice, salt, ham, carrot, and almonds; simmer about 5 minutes. Blend in half and half and sherry; heat to serving temperature. Garnish with parsley. Makes 5 1/2 cups. I always add the ham, carrots and almonds. They add a lot! Recipe By : Byerlys Posted to MC-Recipe Digest V1 #300 Date: Wed, 13 Nov 1996 18:42:21 -0800 From: tstak
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|Serving Size: 1 Serving (506g)|
|Recipe Makes: 4|
|Calories from Fat: 475 (66%)|
|Amt Per Serving||% DV|
|Total Fat 52.8g||70 %|
|Saturated Fat 20.8g||104 %|
|Monounsaturated Fat 19.8g|
|Polyunsanturated Fat 9.3g|
|Cholesterol 92.6mg||28 %|
|Sodium 949.7mg||33 %|
|Potassium 511.3mg||13 %|
|Total Carbohydrate 47.3g||14 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 43.7g|
|Protein 16.7g||24 %|
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Calories per serving: 725
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