Directions:
- In a skillet, saute onion in butter until tender. Dissolve bouillon in boiling water; add to the skillet. Stir in rice, parsley, sage and celery salt if desired.
- Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until rice is tender. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 374.41 Kcal (1568 kJ) | ||
| Calories from fat | 63.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.09g | 11% | |
|---|---|---|---|
| Cholesterol | 15.66mg | 5% | |
| Sodium | 1009.43mg | 42% | |
| Potassium | 187.73mg | 4% | |
| Total Carbs | 64.55g | 22% | |
| Sugars | 0.97g | 4% | |
| Dietary Fiber | 3.93g | 16% | |
| Protein | 11.35g | 23% | |
| Vitamin C | 1.8mg | 3% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 28.1mg | 156% | |
| Calcium | 799.5mg | 80% | |
| Amount Per 100 g | |||
| Calories | 165.17 Kcal (692 kJ) | ||
| Calories from fat | 28.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.13g | 11% | |
|---|---|---|---|
| Cholesterol | 6.91mg | 5% | |
| Sodium | 445.3mg | 42% | |
| Potassium | 82.82mg | 4% | |
| Total Carbs | 28.48g | 22% | |
| Sugars | 0.43g | 4% | |
| Dietary Fiber | 1.74g | 16% | |
| Protein | 5.01g | 23% | |
| Vitamin C | 0.8mg | 3% | |
| Iron | 12.4mg | 156% | |
| Calcium | 352.7mg | 80% | |
* 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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