Directions:
- In a heavy, medium size saucepan with tight fitting cover, combine 2 1/4 cups cold water with the rice, 1 tsp salt, the thyme and 1 Tbs butter.
- Bring to boiling, uncovered.
- Reduce heat, simmer covered 15- 20 minutes or util rice is tender and liquid is absorbed.
- In 2 Tbs butter in large skillet add onion and cook until just beginning to turn translucent, then add scallops.
- Saute scallops 5 minutes, turning.
- Add green and red pepper, saute stirring, until pepper and scallops are tender-about 5 minutes Add cooked rice and the salami to scallop mixture.
- Simmer, covered, 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 225.01 Kcal (942 kJ) | ||
| Calories from fat | 92.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.31g | 16% | |
|---|---|---|---|
| Cholesterol | 63.39mg | 21% | |
| Sodium | 1174.29mg | 49% | |
| Potassium | 454.56mg | 10% | |
| Total Carbs | 8.6g | 3% | |
| Sugars | 2.27g | 9% | |
| Dietary Fiber | 1.18g | 5% | |
| Protein | 24.86g | 50% | |
| Vitamin C | 42.6mg | 71% | |
| Iron | 1.6mg | 9% | |
| Calcium | 28.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 83.27 Kcal (349 kJ) | ||
| Calories from fat | 34.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.82g | 16% | |
|---|---|---|---|
| Cholesterol | 23.46mg | 21% | |
| Sodium | 434.59mg | 49% | |
| Potassium | 168.22mg | 10% | |
| Total Carbs | 3.18g | 3% | |
| Sugars | 0.84g | 9% | |
| Dietary Fiber | 0.44g | 5% | |
| Protein | 9.2g | 50% | |
| Vitamin C | 15.7mg | 71% | |
| Iron | 0.6mg | 9% | |
| Calcium | 10.6mg | 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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