Directions:
- Sweat the onion in the butter and oil over medium low heat until it begins to become translucent - about 3 minutes. add the carrot and celery and continue for another 2 minutes.
- Add the rice and salt and pepper. If you are using bought stock go easy on the salt. Toast the rice for 3 minutes stirring regularly. Add the pepper, peas and tomato and stir together to heat then add the chicken stock.
- Bring to a boil, cover, turn down to low and cook for 15 minutes.
- Fluff with a fork, taste for seasoning and done-ness. Stir in walnuts and parsley and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 455.95 Kcal (1909 kJ) | ||
| Calories from fat | 265.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.52g | 45% | |
|---|---|---|---|
| Cholesterol | 18.87mg | 6% | |
| Sodium | 207.53mg | 9% | |
| Potassium | 564.65mg | 12% | |
| Total Carbs | 39g | 13% | |
| Sugars | 6.33g | 25% | |
| Dietary Fiber | 5.22g | 21% | |
| Protein | 14.4g | 29% | |
| Vitamin C | 26.5mg | 44% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 24.9mg | 138% | |
| Calcium | 53.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 141.3 Kcal (592 kJ) | ||
| Calories from fat | 82.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.15g | 45% | |
|---|---|---|---|
| Cholesterol | 5.85mg | 6% | |
| Sodium | 64.31mg | 9% | |
| Potassium | 174.98mg | 12% | |
| Total Carbs | 12.09g | 13% | |
| Sugars | 1.96g | 25% | |
| Dietary Fiber | 1.62g | 21% | |
| Protein | 4.46g | 29% | |
| Vitamin C | 8.2mg | 44% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 7.7mg | 138% | |
| Calcium | 16.6mg | 5% | |
* 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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