1/4 cup margarine or butter
1 1/2 cups uncooked regular rice
3 cups hot chicken broth
3/4 cup shredded carrot
3/4 cup sliced celery
3/4 cup green onion
3/4 cup slivered almonds
3/4 cup chopped parsley
In skillet melt margarine. Add rice and toss to coat. Heat rice in
margarine for 5 minutes stirring occasionally. Combine rice mixture and
chicken broth in 2 quart casserole. Cover and bake at 350 for 45 minutes.
Stir in carrot, celery, onion, almonds, and parsley. Continue baking for
10 minutes.
Serving size 1/2 cup
Calories: 140
Protein: 4g
Carbohydrate 17g
Fat 6g
Sodium 330mg
Potassium 120mg
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