Directions:
- In a large saucepan, saute celery & onion in butter & oil until tender.
- Add rice & cook & stir for 5 minutes or until lightly browned.
- Add broth, mushrooms, cranberries, garlic powder, curry powder & lemon pepper.
- Bring to a boil, reduce heat, cover & simmer for 20 minutes or until liquid is absorbed & rice is tender.
- Remove from heat, stir in parsley & sprinkle with pine nuts before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 155.61 Kcal (652 kJ) | ||
| Calories from fat | 99.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.02g | 17% | |
|---|---|---|---|
| Cholesterol | 12.33mg | 4% | |
| Sodium | 448.25mg | 19% | |
| Potassium | 230.68mg | 5% | |
| Total Carbs | 13.14g | 4% | |
| Sugars | 9.19g | 37% | |
| Dietary Fiber | 1.76g | 7% | |
| Protein | 1.46g | 3% | |
| Vitamin C | 12mg | 20% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.7mg | 4% | |
| Calcium | 23.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 84.76 Kcal (355 kJ) | ||
| Calories from fat | 54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6g | 17% | |
|---|---|---|---|
| Cholesterol | 6.72mg | 4% | |
| Sodium | 244.15mg | 19% | |
| Potassium | 125.64mg | 5% | |
| Total Carbs | 7.16g | 4% | |
| Sugars | 5.01g | 37% | |
| Dietary Fiber | 0.96g | 7% | |
| Protein | 0.8g | 3% | |
| Vitamin C | 6.6mg | 20% | |
| Iron | 0.4mg | 4% | |
| Calcium | 12.9mg | 2% | |
* 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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