Directions:
- In a large saucepan, bring water and butter to a boil; add rice. Cover and simmer for 20 minutes or until liquid is absorbed. Stir in the parsley, 2 teaspoons dill and 1 teaspoon celery salt; set aside.
- In a large skillet, saute the carrots, tomato, green pepper, onion, celery and hot peppers in oil until vegetables are crisp-tender. Stir in the soup, milk, basil, thyme, pepper and remaining dill and celery salt.
- Divide half of the rice mixture between two greased 11-in. x 7-in. baking dishes. Top with vegetable mixture and remaining rice mixture.
- Cover and bake at 350° for 45 minutes or until heated through. Yield: 24 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 117.62 Kcal (492 kJ) | ||
| Calories from fat | 26.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.97g | 5% | |
|---|---|---|---|
| Cholesterol | 2.84mg | 1% | |
| Sodium | 31.35mg | 1% | |
| Potassium | 137.9mg | 3% | |
| Total Carbs | 20.34g | 7% | |
| Sugars | 1.51g | 6% | |
| Dietary Fiber | 1.66g | 7% | |
| Protein | 2.46g | 5% | |
| Vitamin C | 9.1mg | 15% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 28.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 94.88 Kcal (397 kJ) | ||
| Calories from fat | 21.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.4g | 5% | |
|---|---|---|---|
| Cholesterol | 2.29mg | 1% | |
| Sodium | 25.29mg | 1% | |
| Potassium | 111.24mg | 3% | |
| Total Carbs | 16.41g | 7% | |
| Sugars | 1.22g | 6% | |
| Dietary Fiber | 1.34g | 7% | |
| Protein | 1.99g | 5% | |
| Vitamin C | 7.4mg | 15% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.3mg | 2% | |
| Calcium | 23.1mg | 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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