Sour Cream Pilaf
|Chicken stock/3 tablespoons chicken stock base dissolved in 3 cups hot water||3 Cup (48 tbs)|
|Lemon juice||1 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Butter||1⁄4 Pound (0.5 Cup)|
|Uncooked rice||1 1⁄2 Cup (24 tbs)|
|Canned mushroom||4 Ounce, drained (1 Can)|
|Sour cream||1⁄2 Pint (1 Cup, Use Any Commercial Brands)|
|Chopped parsley/Chopped chives||2 Tablespoon|
Place chicken stock, lemon juice, salt, pepper, bay leaf, and 1/4 cup of the butter in the top of a double boiler; heat over direct heat until stock starts to simmer.
Add rice, cover, then cook over boiling water for 35 minutes, or until rice is tender and all of the liquid is absorbed.
Remove bay leaf; stir in the remaining 1/4 cup butter, well drained mushrooms, and sour cream.
Sprinkle with chopped chives or parsley for a more colorful dish.
Serving size: Complete recipe
Calories 2579 Calories from Fat 1305
% Daily Value*
Total Fat 148 g228.1%
Saturated Fat 88.2 g441.1%
Trans Fat 0 g
Cholesterol 390.2 mg130.1%
Sodium 4200.4 mg175%
Total Carbohydrates 267 g89%
Dietary Fiber 7.5 g30.1%
Sugars 20.5 g
Protein 50 g100.5%
Vitamin A 136% Vitamin C 84.4%
Calcium 48.7% Iron 57.4%
*Based on a 2000 Calorie diet