|Butter/Margarine / olive oil||1⁄4 Cup (4 tbs)|
|Onion||1⁄3 Cup (5.33 tbs), finley chopped|
|Garlic||1⁄2 Clove (2.5 gm), crushed|
|Hot water||1⁄2 Cup (8 tbs)|
|Chicken bouillon cube||1 , mashed|
|Cooked seasoned rice||6 Cup (96 tbs)|
|Canned mushroom||4 Ounce, drained (1 Can)|
|Parsley||1 1⁄2 Tablespoon, minced|
|Toasted sliced almonds||1⁄3 Cup (5.33 tbs)|
On cooking grill heat butter, margarine or oil in large skillet with heatproof handle.
Add onion, garlic, water and bouillon cube.
Cook until onion is tender, but not brown.
Stir in rice, mushroom pieces, parsley, oregano and basil; sprinkle with toasted almonds, cover with aluminum foil.
Cover kettle and heat to serving temperature.
Calories 515 Calories from Fat 153
% Daily Value*
Total Fat 17 g26.3%
Saturated Fat 7.7 g38.7%
Trans Fat 0 g
Cholesterol 30.2 mg10.1%
Sodium 242.8 mg10.1%
Total Carbohydrates 80 g26.8%
Dietary Fiber 2.5 g9.9%
Sugars 1 g
Protein 9 g17.6%
Vitamin A 17.7% Vitamin C 15.1%
Calcium 5.5% Iron 27.3%
*Based on a 2000 Calorie diet