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. Yield: 3 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 203.3 Kcal (851 kJ) | ||
| Calories from fat | 51.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.69g | 9% | |
|---|---|---|---|
| Cholesterol | 6.78mg | 2% | |
| Sodium | 796.41mg | 33% | |
| Potassium | 254.05mg | 5% | |
| Total Carbs | 32.7g | 11% | |
| Sugars | 1.59g | 6% | |
| Dietary Fiber | 1.9g | 8% | |
| Protein | 3.67g | 7% | |
| Vitamin C | 8mg | 13% | |
| Iron | 1.4mg | 8% | |
| Calcium | 33.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 76.33 Kcal (320 kJ) | ||
| Calories from fat | 19.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.14g | 9% | |
|---|---|---|---|
| Cholesterol | 2.55mg | 2% | |
| Sodium | 299mg | 33% | |
| Potassium | 95.38mg | 5% | |
| Total Carbs | 12.28g | 11% | |
| Sugars | 0.6g | 6% | |
| Dietary Fiber | 0.71g | 8% | |
| Protein | 1.38g | 7% | |
| Vitamin C | 3mg | 13% | |
| Iron | 0.5mg | 8% | |
| Calcium | 12.5mg | 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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