Directions:
- In a saucepan, bring broth to a boil; add rice. Reduce heat; cover and simmer for 15 minutes or until tender; add to rice.
- Melt remaining butter. Place one sheet of phyllo dough on a work surface; brush with butter. Layer with remaining phyllo and butter (keep dough covered with waxed paper until ready to use). Spoon rice mixture over dough to within 1 in. of edges. Sprinkle with ham, cheese and paprika.
- Fold short sides 1 in. over filling. Roll up jelly-roll style, starting with a long side. Brush with remaining butter.
- Place seam side down on a greased baking sheet. Bake at 375° for 25-30 minutes or until golden brown. Cool for 5 minutes before slicing. Yield: 8-10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 217.64 Kcal (911 kJ) | ||
| Calories from fat | 56.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.26g | 10% | |
|---|---|---|---|
| Cholesterol | 19.83mg | 7% | |
| Sodium | 462.07mg | 19% | |
| Potassium | 179.04mg | 4% | |
| Total Carbs | 31.19g | 10% | |
| Sugars | 1.07g | 4% | |
| Dietary Fiber | 1.76g | 7% | |
| Protein | 8.39g | 17% | |
| Vitamin C | 4.5mg | 7% | |
| Iron | 1.2mg | 7% | |
| Calcium | 72.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 163.35 Kcal (684 kJ) | ||
| Calories from fat | 42.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.7g | 10% | |
|---|---|---|---|
| Cholesterol | 14.89mg | 7% | |
| Sodium | 346.82mg | 19% | |
| Potassium | 134.38mg | 4% | |
| Total Carbs | 23.41g | 10% | |
| Sugars | 0.81g | 4% | |
| Dietary Fiber | 1.32g | 7% | |
| Protein | 6.3g | 17% | |
| Vitamin C | 3.4mg | 7% | |
| Iron | 0.9mg | 7% | |
| Calcium | 54.2mg | 7% | |
* 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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