Directions:
- In a saucepan, bring 3-1/2 cups broth and rice to a boil. Reduce heat; cover and simmer for 20 minutes or until tender.
- Meanwhile, in a skillet, saute onion and celery in butter until tender. Stir in rice, mushrooms, parsley, poultry seasoning, salt, pepper and the remaining broth. Pour into a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 30 minutes. Garnish with sage and thyme if desired. Yield: 10-12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 207.99 Kcal (871 kJ) | ||
| Calories from fat | 90.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.06g | 15% | |
|---|---|---|---|
| Cholesterol | 24.4mg | 8% | |
| Sodium | 539.94mg | 22% | |
| Potassium | 269.16mg | 6% | |
| Total Carbs | 25.48g | 8% | |
| Sugars | 2.1g | 8% | |
| Dietary Fiber | 2.36g | 9% | |
| Protein | 3.04g | 6% | |
| Vitamin C | 11.2mg | 19% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.6mg | 3% | |
| Calcium | 35.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 107.78 Kcal (451 kJ) | ||
| Calories from fat | 46.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.22g | 15% | |
|---|---|---|---|
| Cholesterol | 12.65mg | 8% | |
| Sodium | 279.8mg | 22% | |
| Potassium | 139.48mg | 6% | |
| Total Carbs | 13.2g | 8% | |
| Sugars | 1.09g | 8% | |
| Dietary Fiber | 1.22g | 9% | |
| Protein | 1.58g | 6% | |
| Vitamin C | 5.8mg | 19% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.3mg | 3% | |
| Calcium | 18.5mg | 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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