Directions:
- Saute the pine nuts in a medium-sized skillet with 2 tablespoons butter over moderate heat until browned, approximately 5 minutes, stirring occasionally.
- To the same skillet add and melt the remaining butter. Add the rice, bulgur, and onion. Brown for about 10 minutes, stirring frequently. Spoon this mixture into a 2-quart casserole. Add 3/4 cup parsley, chives, salt, and pepper.
- Bring broth to a boil and stir into rice mixture. Bake uncovered in a preheated 375 oven for 1 hour and 15 minutes. Garnish with the remaining parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 230.84 Kcal (966 kJ) | ||
| Calories from fat | 116.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.9g | 20% | |
|---|---|---|---|
| Cholesterol | 16.63mg | 6% | |
| Sodium | 122.97mg | 5% | |
| Potassium | 238.91mg | 5% | |
| Total Carbs | 25.88g | 9% | |
| Sugars | 1.62g | 6% | |
| Dietary Fiber | 3.69g | 15% | |
| Protein | 4.6g | 9% | |
| Vitamin C | 12.8mg | 21% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.8mg | 10% | |
| Calcium | 26.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 276.72 Kcal (1159 kJ) | ||
| Calories from fat | 139.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.46g | 20% | |
|---|---|---|---|
| Cholesterol | 19.94mg | 6% | |
| Sodium | 147.41mg | 5% | |
| Potassium | 286.39mg | 5% | |
| Total Carbs | 31.02g | 9% | |
| Sugars | 1.94g | 6% | |
| Dietary Fiber | 4.43g | 15% | |
| Protein | 5.51g | 9% | |
| Vitamin C | 15.3mg | 21% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.1mg | 10% | |
| Calcium | 32mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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