|Converted long grain white rice||1 1⁄2 Cup (24 tbs)|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Canned reduced sodium chicken broth||29 Ounce (2 Cans, 14 1/2 Ounce Each)|
|Water||1⁄3 Cup (5.33 tbs)|
|Italian seasoning||3⁄4 Teaspoon|
|Dried basil leaves||1⁄2 Teaspoon|
|Frozen peas||1⁄2 Cup (8 tbs), thawed|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Toasted pine nuts||1⁄4 Cup (4 tbs)|
COMBINE rice, onion and garlic in slow cooker.
Heat broth and water in small saucepan to a boil.
Stir boiling liquid, Italian seasoning and basil into rice mixture.
Cover and cook on LOW 2 to 3 hours or until liquid is absorbed.
Cover and cook 1 hour.
Stir in cheese.
Spoon rice into serving bowl.
Sprinkle with pine nuts, if desired.
Serving size: Complete recipe
Calories 1793 Calories from Fat 312
% Daily Value*
Total Fat 33 g50%
Saturated Fat 7.2 g35.8%
Trans Fat 0 g
Cholesterol 27.4 mg9.1%
Sodium 2544.9 mg106%
Total Carbohydrates 308 g102.8%
Dietary Fiber 7.5 g30%
Sugars 14.7 g
Protein 55 g110.8%
Vitamin A 35.2% Vitamin C 43%
Calcium 142% Iron 107.4%
*Based on a 2000 Calorie diet