Rice And Vegetable Ring
|Rice||1 Cup (16 tbs)|
|Green beans/1 head cauliflower||1 Pound|
Cook rice in boiling salted water; drain.
Chop mushrooms; saute 2 to 3 minutes in 2 tablespoons butter.
Add stock; combine with rice.
Season to taste with salt and paprika.
Press rice mixture firmly into greased 7 inch ring mold; let stand about 5 minutes.
Turn onto a platter; keep warm.
Cook vegetable while rice is cooking.
If cauliflower is used, divide into florets.
Pile vegetable into center of mold; dot with remaining margarine.
Serving size: Complete recipe
Calories 1328 Calories from Fat 453
% Daily Value*
Total Fat 52 g79.5%
Saturated Fat 31.4 g157%
Trans Fat 0 g
Cholesterol 129.6 mg43.2%
Sodium 536.7 mg22.4%
Total Carbohydrates 188 g62.8%
Dietary Fiber 21 g84.2%
Sugars 10.5 g
Protein 31 g61.2%
Vitamin A 40.6% Vitamin C 9.2%
Calcium 7.7% Iron 16%
*Based on a 2000 Calorie diet