Directions:
- Melt butter in a heavy skillet; add rice and cook, stirring often, until light brown. Stir in chicken broth and heat to boiling. Pour into a lightly greased 2 1/2 quart casserole; cover and bake at 375 degrees for 30 minutes.
- Remove casserole from oven, and stir in 1/4 cup plus 2 tablespoons each of chopped celery, chopped parsley, chopped carrots and sliced almonds; stir in 1/4 teaspoon pepper. Cover and bake an additional 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 320.92 Kcal (1344 kJ) | ||
| Calories from fat | 105.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.73g | 18% | |
|---|---|---|---|
| Cholesterol | 24.4mg | 8% | |
| Sodium | 268.25mg | 11% | |
| Potassium | 171.65mg | 4% | |
| Total Carbs | 47.8g | 16% | |
| Sugars | 0.58g | 2% | |
| Dietary Fiber | 1.28g | 5% | |
| Protein | 5.12g | 10% | |
| Vitamin C | 7.4mg | 12% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 2.6mg | 14% | |
| Calcium | 26.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 207.01 Kcal (867 kJ) | ||
| Calories from fat | 68.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.56g | 18% | |
|---|---|---|---|
| Cholesterol | 15.74mg | 8% | |
| Sodium | 173.03mg | 11% | |
| Potassium | 110.72mg | 4% | |
| Total Carbs | 30.83g | 16% | |
| Sugars | 0.37g | 2% | |
| Dietary Fiber | 0.82g | 5% | |
| Protein | 3.31g | 10% | |
| Vitamin C | 4.8mg | 12% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 1.6mg | 14% | |
| Calcium | 17.2mg | 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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