Preparation
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1. Saute the rice in the butter in a fry pan until the rice is golden
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brown. Put into the crock pot. 2. Pour the tomato liquid, tomatoes,
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parsley, salt and pepper into the crock pot and mix well. 3. Cover
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and cook on low setting (200oF - 100oC) for six to eight hours. 4.
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Sprinkle with Parmesan cheese and chopped chives before serving.
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Health Nutrition Facts
per serving
| Calorie | 132.25 |
| Protein | 2.42g |
| Fat | 6.73g |
| Water | 85.26g |
| Sodium | 1166.26mg |
| Cholesterol | 16.43mg |
| Carbohydrates | 16.41g |
| Fiber | 1.62g |
| Vitamin A | 968.22IU |
| Vitamin C | 25.47mg |
| Calcium | 22.25mg |
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Health/Fitness Information
(To burn calories of one serving, you need to do one of following fitness)
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| |  | 19 minutes of Bicycling at 12 mph |
| |  | 18 minutes Walking at 4 mph |
| |  | 6 minutes Runing at 10 mph |
| |  | 16 minutes Swimming at 50 yards/minute |
| |  | 19 minutes Playing Tennis (Single) |
| |  | 16 minutes Playing Basketball (recreational) |
Health Diet/Fitness Wizard |
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