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| Recipe: Almond Rice |
Servings: 4
Preparation Time: 5 min.
Cooking Time: 20 min.
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| Ingredients: |
- 1 cup chicken stock
- 1 cup water
- 1 cup long grain white rice
- 2 Tbs. slivered almonds
- 1/8 tsp. saffron threads
- 1/8 tsp. salt (optional)
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| Cooking Directions: |
Bring stock and water to a boil in a saucepan over high heat. Stir in
remaining ingredients and pepper to taste and return to a boil. Immediately
reduce heat to low. Cover saucepan and simmer 20-25 minutes or
until rice is tender and liquid is absorbed. |
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| Per Serving:
calories 203, fat 2.6g, calories from fat 12%, protein 5.3g, cholesterol 0.0mg, dietary fiber 1.0g
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| Nutrients |
Exchanges |
| Calories |
203 |
Milk Exchanges |
0.0 |
| Protein |
5.3g |
Vegetable Exchanges |
0.0 |
| Carbohydrates |
38.1g |
Fruit Exchanges |
0.0 |
| Dietary Fiber |
1.0g |
Bread Exchanges |
2.2 |
| Sugar |
0.5g |
Other Carbohydrates/Sugar Exchanges |
0.0 |
| Fat Total |
2.6g |
Lean Meat Exchanges |
0.3 |
| Saturated Fat |
0.4g |
Very Lean Meat/Protein Exchanges |
0.0 |
| Mono-unsaturated Fat |
1.6g |
Fat Exchanges |
0.4 |
| Poly-unsaturated Fat |
0.6g |
| % Calories from Fat |
12% |
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|
| Cholesterol |
0.0mg |
| Sodium |
198.6mg |
| Vitamins |
Minerals |
| Vitamin A |
0.0IU |
Calcium |
27.4mg |
| Thiamin (B1) |
0.5mg |
Copper |
0.8mg |
| Riboflavin (B2) |
0.4mg |
Iron |
2.3mg |
| Niacin (B3) |
2.9mg |
Magnesium |
24.8mg |
| Vitamin B6 |
0.1mg |
Manganese |
0.7mg |
| Vitamin B12 |
0.1mcg |
Phosphorus |
92.7mg |
| Vitamin C |
0.0mg |
Potassium |
135.8mg |
| Vitamin E |
1.7IU |
Selenium |
7.0mcg |
| Folate |
7.3mcg |
Sodium |
198.6mg |
| Pantothenic Acid |
0.6mg |
Zinc |
0.9mg |
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