• low fat 2.17g 2.17%
  • low sat fat 0.41g 0.41%
  • med salt 204.83mg 0.20%
  • low sugar 1.50g 1.50%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Combine stock and wine in medium to large saucepan and bring to the boil, reduce the heat and simmer.
  2. Heat margarine and oil in a large saucepan, add the leek and green onion and garlic, and cook, stirring occasionally until onion softens.
  3. Add the rice and stir so it is well coated in the oil mixture.
  4. Stir in 1 cup of the hot stock mixture
  5. keep stirring, over low heat until liquid is absorbed
  6. Repeat this process, using 1 cup batches of stock mixture. Wait until each cupful is absorbed before adding next one.
  7. When the rice is tender (about 20 -30 minutes). Gently stir in asparagus, snow peas or sugar snap peas, chives, evaporated milk, pine nuts and cheese
  8. Leave to stand covered for 5 minutes

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
625.28g
100.00g
Energy (kJ)
2079.76kJ
332.61kJ
Protein (g)
20.58g
3.29g
Total fat (g)
13.54g
2.17g
- Saturated fat (g)
2.58g
0.41g
- Polyunsaturated fat (g)
5.69g
0.91g
- Monounsaturated fat (g)
3.91g
0.63g
Cholesterol (mg)
5.89mg
0.94mg
Carbohydrate-available (g)
60.17g
9.62g
CarbohydrateSE (g)
59.11g
9.45g
- Sugars (g)
9.41g
1.50g
Water (g)
271.88g
43.48g
Dietary fibre (g)
6.10g
0.98g
Thiamin (mg)
0.23mg
0.04mg
Riboflavin (mg)
0.32mg
0.05mg
Niacin (mg)
3.00mg
0.48mg
Niacin equivalents (mg)
6.87mg
1.10mg
Vitamin C (mg)
65.37mg
10.45mg
Total folate (ug)
185.05ug
29.59ug
Total vitamin A equivalents (ug)
169.36ug
27.09ug
Retinol (ug)
59.14ug
9.46ug
Beta carotene equivalents (ug)
662.27ug
105.92ug
Sodium (mg)
1280.78mg
204.83mg
Potassium (mg)
814.31mg
130.23mg
Magnesium (mg)
82.59mg
13.21mg
Calcium (mg)
165.18mg
26.42mg
Phosphorus (mg)
303.69mg
48.57mg
Iron (mg)
2.50mg
0.40mg
Zinc (mg)
2.13mg
0.34mg

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Last updated:

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