Directions:
- In a large saucepan, saute celery and onion in butter and oil until tender. Add rice; cook and stir for 5 minutes or until lightly browned.
- Add the broth, mushrooms, cranberries, garlic powder, curry powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed and rice is tender.
- Remove from the heat. Stir in parsley; sprinkle with pine nuts. Yield: 4-5 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 365.34 Kcal (1530 kJ) | ||
| Calories from fat | 136.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.15g | 23% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 559.98mg | 23% | |
| Potassium | 391.48mg | 8% | |
| Total Carbs | 52.03g | 17% | |
| Sugars | 11.95g | 48% | |
| Dietary Fiber | 4.05g | 16% | |
| Protein | 5.46g | 11% | |
| Vitamin C | 15mg | 25% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.3mg | 7% | |
| Calcium | 40.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 132.64 Kcal (555 kJ) | ||
| Calories from fat | 49.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.5g | 23% | |
|---|---|---|---|
| Cholesterol | 5.54mg | 5% | |
| Sodium | 203.31mg | 23% | |
| Potassium | 142.13mg | 8% | |
| Total Carbs | 18.89g | 17% | |
| Sugars | 4.34g | 48% | |
| Dietary Fiber | 1.47g | 16% | |
| Protein | 1.98g | 11% | |
| Vitamin C | 5.5mg | 25% | |
| Iron | 0.5mg | 7% | |
| Calcium | 14.6mg | 4% | |
* 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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