Directions:
- In a large saucepan, bring broth to a boil. Stir in the rice. Reduce heat; cover and simmer for 1 hour or until tender. Drain; fluff with a fork. Stir in the peas, celery, onions and almonds.
- In a small jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Cover and refrigerate for 1 hour before serving. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 440.81 Kcal (1846 kJ) | ||
| Calories from fat | 236.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.25g | 40% | |
|---|---|---|---|
| Cholesterol | 61.22mg | 20% | |
| Sodium | 392.94mg | 16% | |
| Potassium | 563.43mg | 12% | |
| Total Carbs | 28.24g | 9% | |
| Sugars | 4.07g | 16% | |
| Dietary Fiber | 3.75g | 15% | |
| Protein | 24.85g | 50% | |
| Vitamin C | 8.6mg | 14% | |
| Iron | 3.9mg | 22% | |
| Calcium | 67.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 193.24 Kcal (809 kJ) | ||
| Calories from fat | 103.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.51g | 40% | |
|---|---|---|---|
| Cholesterol | 26.84mg | 20% | |
| Sodium | 172.26mg | 16% | |
| Potassium | 246.99mg | 12% | |
| Total Carbs | 12.38g | 9% | |
| Sugars | 1.78g | 16% | |
| Dietary Fiber | 1.64g | 15% | |
| Protein | 10.89g | 50% | |
| Vitamin C | 3.8mg | 14% | |
| Iron | 1.7mg | 22% | |
| Calcium | 29.5mg | 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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