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Steps
1
Melt butter in 2-quart nonstick saucepan over medium-high heat. Cook onions and garlic in butter, stirring frequently, until onions are tender. Stir in water and bouillon granules. Heat to boiling; remove from heat.
2
Stir in remaining ingredients. Cover and let stand about 5 minutes or until liquid is absorbed. Fluff lightly with fork.
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Stretch leftovers into tomorrow’s supper when you add chopped cooked chicken or a 16-ounce can of garbanzo beans, rinsed and drained.
Eliminate an ingredient by replacing the butter with garlic butter and omitting the chopped garlic.
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Nutrition Facts
Serving Size:1 Serving
Calories
195
Calories from Fat
25
Total Fat
3 g
Saturated Fat
1 g
Cholesterol
5 mg
Sodium
180 mg
Potassium
290 mg
Total Carbohydrate
39 g
Dietary Fiber
4 g
Protein
7 g
% Daily Value*:
Vitamin A
16%
16%
Vitamin C
16%
16%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
2 Starch; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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