Directions:
- In a small saucepan, bring the rice, broth and water to a boil.
- Reduce heat; cover and simmer for 45-50 minutes or until rice is.
- Tender and liquid is absorbed.
- In a large nonstick skillet, saute the celery, onion and mushrooms in.
- Butter until tender. Stir in the soup, salt and rice; transfer to a.
- 3-cup baking dish coated with cooking spray. Cover and bake at.
- 350° for 25-30 minutes or until heated through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 60.99 Kcal (255 kJ) | ||
| Calories from fat | 15.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.71g | 3% | |
|---|---|---|---|
| Cholesterol | 2.03mg | 1% | |
| Sodium | 238.92mg | 10% | |
| Potassium | 76.21mg | 2% | |
| Total Carbs | 9.81g | 3% | |
| Sugars | 0.48g | 2% | |
| Dietary Fiber | 0.57g | 2% | |
| Protein | 1.1g | 2% | |
| Vitamin C | 2.4mg | 4% | |
| Iron | 0.4mg | 2% | |
| Calcium | 10mg | 1% | |
| Amount Per 100 g | |||
| Calories | 76.33 Kcal (320 kJ) | ||
| Calories from fat | 19.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.14g | 3% | |
|---|---|---|---|
| Cholesterol | 2.55mg | 1% | |
| Sodium | 299mg | 10% | |
| Potassium | 95.38mg | 2% | |
| Total Carbs | 12.28g | 3% | |
| Sugars | 0.6g | 2% | |
| Dietary Fiber | 0.71g | 2% | |
| Protein | 1.38g | 2% | |
| Vitamin C | 3mg | 4% | |
| Iron | 0.5mg | 2% | |
| Calcium | 12.5mg | 1% | |
* 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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