Brown Rice Ring
|Brown rice||2 Cup (32 tbs)|
|Butter||1 Ounce (30 Gram)|
|Canned corn kernels||130 Gram|
|Parsley||3 Tablespoon, chopped|
Bring large saucepan of salted water to boil, add rice and boil rapidly 30 minutes; drain.
Melt butter in pan, add chopped celery, chopped pepper, chopped shallots and drained corn kernels.
Cook over high heat 2 minutes, stirring constantly.
Stir vegetables and parsley into rice, press rice into lightly oiled 23cm (9in) ring tin.
Invert rice ring onto serving plate.
Serving size: Complete recipe
Calories 1766 Calories from Fat 303
% Daily Value*
Total Fat 35 g53.7%
Saturated Fat 16.7 g83.4%
Trans Fat 0 g
Cholesterol 61 mg20.3%
Sodium 446.6 mg18.6%
Total Carbohydrates 329 g109.6%
Dietary Fiber 20.1 g80.3%
Sugars 13.4 g
Protein 36 g71.4%
Vitamin A 200.1% Vitamin C 392.5%
Calcium 26.9% Iron 63.1%
*Based on a 2000 Calorie diet