Directions:
- In a nonstick saucepan, saute the onions, celery, apricots and raisins in sherry and butter for 2 minutes or until sherry 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 15-20 minutes or until rice is tender. Stir in parsley. Yield: 10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 201.84 Kcal (845 kJ) | ||
| Calories from fat | 27.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.1g | 5% | |
|---|---|---|---|
| Cholesterol | 6.11mg | 2% | |
| Sodium | 473.97mg | 20% | |
| Potassium | 358.42mg | 8% | |
| Total Carbs | 38.66g | 13% | |
| Sugars | 8.94g | 36% | |
| Dietary Fiber | 4.75g | 19% | |
| Protein | 3.99g | 8% | |
| Vitamin C | 9.9mg | 17% | |
| Iron | 1.2mg | 7% | |
| Calcium | 37.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 117.73 Kcal (493 kJ) | ||
| Calories from fat | 16.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.81g | 5% | |
|---|---|---|---|
| Cholesterol | 3.56mg | 2% | |
| Sodium | 276.46mg | 20% | |
| Potassium | 209.06mg | 8% | |
| Total Carbs | 22.55g | 13% | |
| Sugars | 5.21g | 36% | |
| Dietary Fiber | 2.77g | 19% | |
| Protein | 2.33g | 8% | |
| Vitamin C | 5.8mg | 17% | |
| Iron | 0.7mg | 7% | |
| Calcium | 21.8mg | 4% | |
* 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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