Directions:
- In a large skillet, saute the rice in butter for 2 minutes or until golden brown. Add celery and onion; cook and stir for 2 minutes. Add mushrooms; cook and stir until the celery is tender.
- Transfer to a greased 1-1/2-qt. baking dish. Stir in the broth, water, soy sauce and parsley. Cover and bake at 350° for 45-50 minutes or until liquid is absorbed and rice is tender. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 195.76 Kcal (820 kJ) | ||
| Calories from fat | 77.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.6g | 13% | |
|---|---|---|---|
| Cholesterol | 20.34mg | 7% | |
| Sodium | 364.97mg | 15% | |
| Potassium | 173.13mg | 4% | |
| Total Carbs | 26.04g | 9% | |
| Sugars | 1.38g | 6% | |
| Dietary Fiber | 1.92g | 8% | |
| Protein | 3.86g | 8% | |
| Vitamin C | 2.1mg | 3% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.6mg | 3% | |
| Calcium | 22mg | 2% | |
| Amount Per 100 g | |||
| Calories | 200.3 Kcal (839 kJ) | ||
| Calories from fat | 79.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.8g | 13% | |
|---|---|---|---|
| Cholesterol | 20.81mg | 7% | |
| Sodium | 373.43mg | 15% | |
| Potassium | 177.15mg | 4% | |
| Total Carbs | 26.64g | 9% | |
| Sugars | 1.41g | 6% | |
| Dietary Fiber | 1.96g | 8% | |
| Protein | 3.95g | 8% | |
| Vitamin C | 2.1mg | 3% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.6mg | 3% | |
| Calcium | 22.5mg | 2% | |
* 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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