|Olive oil/Vegetable oil||6 Tablespoon|
|Regular rice||2 Cup (32 tbs)|
|Canned toasted slivered almonds||4 Ounce|
|Parsley||2 Tablespoon, chopped|
|Instant chicken broth||3 Teaspoon|
|Water||5 Cup (80 tbs)|
1. Wipe mushrooms; trim; chop. Saute lightly in 2 tablespoons of oil in a large skillet; remove with a slotted spoon and set aside.
2. Stir rice and remaining 4 tablespoons oil into the same pan; heat slowly, stirring constantly, until rice is toasty-golden.
3. Stir in the mushrooms, almonds, parsley, instant chicken broth, salt and water. Bring, to boiling; cover.
4. Simmer 25 minutes, or until rice is tender and liquid is absorbed. Fluff up with a fork before serving.
Serving size: Complete recipe
Calories 2937 Calories from Fat 1395
% Daily Value*
Total Fat 154 g237.6%
Saturated Fat 17.2 g86.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 308.4 mg12.9%
Total Carbohydrates 339 g113%
Dietary Fiber 20.1 g80.3%
Sugars 10.4 g
Protein 58 g116.6%
Vitamin A 54.5% Vitamin C 74.4%
Calcium 43.3% Iron 58.1%
*Based on a 2000 Calorie diet