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 or until rice is tender. Yield: 8 servings (about 2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 349.27 Kcal (1462 kJ) | ||
| Calories from fat | 185.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.59g | 32% | |
|---|---|---|---|
| Cholesterol | 52.89mg | 18% | |
| Sodium | 654.28mg | 27% | |
| Potassium | 225.52mg | 5% | |
| Total Carbs | 35.04g | 12% | |
| Sugars | 1.09g | 4% | |
| Dietary Fiber | 0.78g | 3% | |
| Protein | 4.82g | 10% | |
| Vitamin C | 8.5mg | 14% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.3mg | 2% | |
| Calcium | 94.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 95.57 Kcal (400 kJ) | ||
| Calories from fat | 50.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.63g | 32% | |
|---|---|---|---|
| Cholesterol | 14.47mg | 18% | |
| Sodium | 179.03mg | 27% | |
| Potassium | 61.71mg | 5% | |
| Total Carbs | 9.59g | 12% | |
| Sugars | 0.3g | 4% | |
| Dietary Fiber | 0.21g | 3% | |
| Protein | 1.32g | 10% | |
| Vitamin C | 2.3mg | 14% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.1mg | 2% | |
| Calcium | 25.9mg | 9% | |
* 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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