Directions:
- In a medium saucepan, combine the rice, oil and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
- Meanwhile, in a Dutch Oven, cook the onion, celery and carrot in butter until vegetables are almost tender. Stir in flour until blended; cook and stir for 2 minutes. Slowly stir in broth and undrained rice. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
- Reduce heat; stir in the cream, rosemary and salt. Simmer, uncovered, for about 20 minutes oru ntil rice is tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 427.17 Kcal (1788 kJ) | ||
| Calories from fat | 296.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.99g | 51% | |
|---|---|---|---|
| Cholesterol | 84.62mg | 28% | |
| Sodium | 1047.1mg | 44% | |
| Potassium | 374.21mg | 8% | |
| Total Carbs | 27.2g | 9% | |
| Sugars | 1.75g | 7% | |
| Dietary Fiber | 1.62g | 6% | |
| Protein | 5.76g | 12% | |
| Vitamin C | 13.6mg | 23% | |
| Vitamin A | 0.3mg | 12% | |
| Iron | 0.7mg | 4% | |
| Calcium | 153.5mg | 15% | |
| Amount Per 100 g | |||
| Calories | 81.18 Kcal (340 kJ) | ||
| Calories from fat | 56.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.27g | 51% | |
|---|---|---|---|
| Cholesterol | 16.08mg | 28% | |
| Sodium | 199mg | 44% | |
| Potassium | 71.12mg | 8% | |
| Total Carbs | 5.17g | 9% | |
| Sugars | 0.33g | 7% | |
| Dietary Fiber | 0.31g | 6% | |
| Protein | 1.09g | 12% | |
| Vitamin C | 2.6mg | 23% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 0.1mg | 4% | |
| Calcium | 29.2mg | 15% | |
* 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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