Partridge and Rice Stew Recipe

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Ingredients:

Serving

2 partridge breasts
2 cups onions, chopped
2 cups chopped carrots
1 1/2 cups rice
5 cups cold water

Directions:

Place partridge and 1 cup onions in a sauce pan.
Add water.
Bring to a boil and simmer for 2 hours.
Remove partridge and remove meat from the cage.
Chop into small pieces.
Add carrots and onions to stock.
Add partridge and rice to hot broth and simmer covered for 20 minutes until carrots are tender.
Salt and pepper to taste Stir occasionally while cooking.
Serve with oyster crackers.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	321.49 Kcal (1346 kJ)
Calories from fat	6.58 Kcal
		% Daily Value*
Total Fat	0.73g	1%
Sodium	54.02mg	2%
Potassium	384.49mg	8%
Total Carbs	71.37g	24%
Sugars	6.4g	26%
Dietary Fiber	4.25g	17%
Protein	6.56g	13%
Vitamin C	9.4mg	16%
Vitamin A	0.6mg	21%
Iron	2.9mg	16%
Calcium	75.7mg	8%

Amount Per 100 g
Calories	62.62 Kcal (262 kJ)
Calories from fat	1.28 Kcal
		% Daily Value*
Total Fat	0.14g	1%
Sodium	10.52mg	2%
Potassium	74.89mg	8%
Total Carbs	13.9g	24%
Sugars	1.25g	26%
Dietary Fiber	0.83g	17%
Protein	1.28g	13%
Vitamin C	1.8mg	16%
Vitamin A	0.1mg	21%
Iron	0.6mg	16%
Calcium	14.8mg	8%

* 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.

Tastes

salty
savory
bitter
sweet

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