Directions:
- In a large saucepan or Dutch oven, saute the onions, celery, apricots and raisins in sherry and butter for 2 minutes or until liquid has evaporated. Stir in the rice, bulgur and barley; saute for 3 minutes. Add the broth, poultry seasoning, savory and salt. Bring to a boil.
- Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Stir in parsley. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 252.59 Kcal (1058 kJ) | ||
| Calories from fat | 34.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.88g | 6% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 592.49mg | 25% | |
| Potassium | 448.66mg | 10% | |
| Total Carbs | 48.39g | 16% | |
| Sugars | 11.17g | 45% | |
| Dietary Fiber | 5.95g | 24% | |
| Protein | 5g | 10% | |
| Vitamin C | 12.4mg | 21% | |
| Iron | 1.5mg | 8% | |
| Calcium | 47.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 117.81 Kcal (493 kJ) | ||
| Calories from fat | 16.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.81g | 6% | |
|---|---|---|---|
| Cholesterol | 3.56mg | 3% | |
| Sodium | 276.35mg | 25% | |
| Potassium | 209.26mg | 10% | |
| Total Carbs | 22.57g | 16% | |
| Sugars | 5.21g | 45% | |
| Dietary Fiber | 2.77g | 24% | |
| Protein | 2.33g | 10% | |
| Vitamin C | 5.8mg | 21% | |
| Iron | 0.7mg | 8% | |
| Calcium | 22.3mg | 5% | |
* 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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