Directions:
- Melt butter in a medium saucepan over medium-high heat. Add fennel; cook, stirring constantly, 2 minutes. Add rice; cook, uncovered, 2 minutes, stirring occasionally. Add chicken broth, water, and wine; bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally. Add crawfish; simmer, covered, 15 additional minutes or until liquid is absorbed and rice is tender, stirring occasionally. Stir in peas and cheese; let stand 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 264.88 Kcal (1109 kJ) | ||
| Calories from fat | 77.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.58g | 13% | |
|---|---|---|---|
| Cholesterol | 181.34mg | 60% | |
| Sodium | 312.45mg | 13% | |
| Potassium | 371.45mg | 8% | |
| Total Carbs | 14.97g | 5% | |
| Sugars | 2.55g | 10% | |
| Dietary Fiber | 3.64g | 15% | |
| Protein | 27.35g | 55% | |
| Vitamin C | 21.6mg | 36% | |
| Iron | 1.2mg | 7% | |
| Calcium | 142mg | 14% | |
| Amount Per 100 g | |||
| Calories | 93.98 Kcal (393 kJ) | ||
| Calories from fat | 27.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.04g | 13% | |
|---|---|---|---|
| Cholesterol | 64.34mg | 60% | |
| Sodium | 110.85mg | 13% | |
| Potassium | 131.78mg | 8% | |
| Total Carbs | 5.31g | 5% | |
| Sugars | 0.9g | 10% | |
| Dietary Fiber | 1.29g | 15% | |
| Protein | 9.71g | 55% | |
| Vitamin C | 7.7mg | 36% | |
| Iron | 0.4mg | 7% | |
| Calcium | 50.4mg | 14% | |
* 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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