Try this JCS Yellow Rice recipe, or contribute your own.
Suggest a better descriptionIn a large saucepan with tight fitting bring water to boil. Add Olive Oil then Yellow Rice stirring while boiling for 1 minute. Cover saucepan tightly. Reduce heat to simmer, cook 20-25 minutes. I turn heat off and leave on burner 5 minutes then remove from heat and remove lid after 5 minutes. Place rice in serving dish and top with thawed spring peas and Roasted Red Peppers.
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Serving Size: 1 (180g) | ||
Recipe Makes: 8 | ||
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Calories: 223 | ||
Calories from Fat: 19 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 7.8mg | 0 % | |
Potassium 72.7mg | 2 % | |
Total Carbohydrate 45.5g | 13 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 44.7g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 223
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