Directions:
- In a large saucepan, saute onion and carrots in butter until tender. Add rice; cook and stir for 3-4 minutes or until rice is lightly browned.
- Stir in the stock, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until rice is tender. Fluff with a fork. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 725.82 Kcal (3039 kJ) | ||
| Calories from fat | 36.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.08g | 6% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 23410.76mg | 975% | |
| Potassium | 279.11mg | 6% | |
| Total Carbs | 142.32g | 47% | |
| Sugars | 3.45g | 14% | |
| Dietary Fiber | 3.77g | 15% | |
| Protein | 3.6g | 7% | |
| Vitamin C | 5mg | 8% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 0.9mg | 5% | |
| Calcium | 28.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 279.41 Kcal (1170 kJ) | ||
| Calories from fat | 14.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.57g | 6% | |
|---|---|---|---|
| Cholesterol | 2.94mg | 3% | |
| Sodium | 9011.95mg | 975% | |
| Potassium | 107.44mg | 6% | |
| Total Carbs | 54.79g | 47% | |
| Sugars | 1.33g | 14% | |
| Dietary Fiber | 1.45g | 15% | |
| Protein | 1.38g | 7% | |
| Vitamin C | 1.9mg | 8% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.3mg | 5% | |
| Calcium | 11.1mg | 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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