Kaleidoscope Rice Recipe
Ingredients
| Chicken broth | 10 1⁄2 Ounce, can | |
| Celery | 1 Cup (16 tbs), chopped | |
| Onion | 1⁄2 Cup (8 tbs), chopped | |
| Shredded carrot | 1⁄2 Cup (8 tbs) | |
| Green pepper | 1⁄4 Cup (4 tbs), chopped | |
| Rice | 1 Cup (16 tbs), uncooked | |
| Pepper | 1 Dash |
Nutrition Facts
Serving size
Calories 389 Calories from Fat 7
% Daily Value*
Total Fat 0.88 g1.4%
Saturated Fat 0.23 g1.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 456.3 mg19%
Total Carbohydrates 85 g28.3%
Dietary Fiber 4.2 g16.8%
Sugars 5.8 g
Protein 9 g17.2%
Vitamin A 133% Vitamin C 34.8%
Calcium 7.3% Iron 6.2%
*Based on a 2000 Calorie diet
Directions
1) Using bulb-type baster skim broth. Alternately chill mixture till fat floats on top and whisk it away.
2) In a saucepan mix all ingredients and boil.
3) Cook covered on low heat stirring occasionally for 20 minutes.
SERVING
4) Serve hot.
Chef
