Directions:
- In a large saucepan, saute rice in oil over medium heat, for 5 minutes. Add water and salt; bring to a boil. Reduce heat; cover and simmer for 35 minutes (rice will not be completely cooked). Drain, reserving 1-1/2 cups cooking liquid; set rice and liquid aside separately.
- In the same kettle, saute the onion, celery and carrot in butter until onion is crisp-tender. Reduce heat; stir in flour and cook until bubbly. Gradually add broth and cooking liquid; stirring constantly. Bring to a boil, cook and stir for 2 minutes, stirring constantly or until thickened. Add the cream, ham, rosemary, pepper and reserved rice. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender. Yield: 8 servings (2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 437.65 Kcal (1832 kJ) | ||
| Calories from fat | 185.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.65g | 32% | |
|---|---|---|---|
| Cholesterol | 52.89mg | 18% | |
| Sodium | 509.06mg | 21% | |
| Potassium | 235.25mg | 5% | |
| Total Carbs | 43.18g | 14% | |
| Sugars | 1.09g | 4% | |
| Dietary Fiber | 0.9g | 4% | |
| Protein | 5.54g | 11% | |
| Vitamin C | 8.5mg | 14% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.8mg | 4% | |
| Calcium | 96mg | 10% | |
| Amount Per 100 g | |||
| Calories | 108.03 Kcal (452 kJ) | ||
| Calories from fat | 45.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.1g | 32% | |
|---|---|---|---|
| Cholesterol | 13.05mg | 18% | |
| Sodium | 125.65mg | 21% | |
| Potassium | 58.07mg | 5% | |
| Total Carbs | 10.66g | 14% | |
| Sugars | 0.27g | 4% | |
| Dietary Fiber | 0.22g | 4% | |
| Protein | 1.37g | 11% | |
| Vitamin C | 2.1mg | 14% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.2mg | 4% | |
| Calcium | 23.7mg | 10% | |
* 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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