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"This is a nutritious and delicious recipe that my family and guests love," writes Kathy Rairigh from Milford, Indiana. "We enjoy it as a side dish to grilled meats."
This recipe is:
Nutritional Facts 3/4 cup equals 162 calories, 6 g fat (1 g saturated fat), trace cholesterol, 386 mg sodium, 25 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.
Originally published as Nutty Vegetable Rice in
Cooking for 2
Summer 2008, p45
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