Creamy Pancetta Rice

1. Brown pancetta and onions in large skillet over medium heat, cook until onions begin to brown (about 8 minutes).

2. Add half-and-half; bring to a boil.

3. Remove from heat.

4. Add rice, cranberries, pistachios, salt and pepper.

5. Stir until well blended.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	59.8606 g
Protein	69.642 g
Carbohydrates	511.2698 g
Energy	2864.5015 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5731 g
Water	358.8015 g
Aspartic acid	6.4906 g
Calcium, Ca	351.5139 mg
Lutein + zeaxanthin	3729.4505 g
Fiber, total dietary	28.8885 g
Fatty acids, total saturated 22:0	0.0492 g
Carotene, beta	441.1325 g
Niacin	25.3677 mg
Vitamin A, RAE	41.3352 g
Arginine	6.1717 g
Riboflavin	0.5646 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Fatty acids, total saturated 20:1	0.1095 g
Glutamic acid	13.634 g
Stigmasterol	6.15 mg
Sodium, Na	48.0283 mg
Fatty acids, total saturated 16:1 undifferentiated	0.624 g
Total lipid (fat)	59.8606 g
Manganese, Mn	8.2218 mg
Fructose	3.448 g
Proline	3.0902 g
Fatty acids, total saturated 16:0	7.4462 g
Fatty acids, total saturated 8:0	0.0006 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	17.3319 g
Sucrose	10.6432 g
Choline, total	59.6883 mg
Sugars, total	23.497 g
Serine	3.7773 g
Fatty acids, total saturated 10:0	0.0051 g
Fatty acids, total saturated 18:0	0.6707 g
Fatty acids, total saturated 20:4 undifferentiated	0.0074 g
Vitamin B-6	3.294 mg
Selenium, Se	95.7382 g
Ash	8.1485 g
Fatty acids, total saturated 18:1 undifferentiated	29.0789 g
Pantothenic acid	6.9466 mg
Phenylalanine	3.5573 g
Beta-sitosterol	243.54 mg
Copper, Cu	3.0139 mg
Betaine	0.5312 mg
Thiamin	4.3733 mg
Retinol	4.25 g
Methionine	1.3837 g
Iron, Fe	29.6907 mg
Carbohydrate, by difference	511.2698 g
Phosphorus, P	1329.0085 mg
Folate, total	1377.1527 g
Tocopherol, gamma	25.208 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0033 g
Lycopene	0.115 g
Alanine	3.6048 g
Cholesterol	7.0833 mg
Valine	4.0593 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	18.2248 g
Glycine	3.1641 g
Carotene, alpha	12.369 g
Glucose (dextrose)	9.137 g
Fatty acids, total saturated 14:0	0.0521 g
Zinc, Zn	9.3075 mg
Isoleucine	2.9148 g
Maltose	0.2091 g
Tocopherol, delta	0.984 mg
Fatty acids, total saturated 12:0	0.0005 g
Fatty acids, total polyunsaturated	18.8159 g
Fatty acids, total saturated 14:1	0.0001 g
Tocotrienol, gamma	2.5326 mg
Leucine	5.3725 g
Tocotrienol, alpha	0.0649 mg
Vitamin A, IU	758.9419 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0017 g
Folate, DFE	2242.9527 g
Tryptophan	0.7956 g
Vitamin C, total ascorbic acid	41.088 mg
Phytosterols	286.249 mg
Folic acid	1237.65 g
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 20:0	0.0566 g
Fatty acids, total saturated 6:0	0.0149 g
Campesterol	12.3 mg
Starch	2.0541 g
Tyrosine	2.0236 g
Vitamin B-12	0.1417 g
Vitamin K (phylloquinone)	10.3605 g
Fatty acids, total saturated	8.3668 g
Histidine	1.6138 g
Fatty acids, total monounsaturated	29.8153 g
Threonine	2.3357 g
Folate, food	139.5027 g
Fatty acids, total polyunsaturated 17:0	0.0111 g
Cryptoxanthin, beta	0.1438 g
Vitamin E (alpha-tocopherol)	6.4131 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0047 g
Magnesium, Mg	316.2965 mg
Lysine	2.9558 g
Potassium, K	2290.225 mg
Cystine	1.1812 g
Fluoride, F	6.0286 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Rice	3 cups	2025.75	443.7225	3.663
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
red onion	1	60	14.01	0.15
half	1.75 3/4	0	0	0
pancetta	0.5	12.6083	0	0.0708
pistachio nut	1 cup	688.8	33.4191	55.7436
cranberry	1.5 cups	75.9	19.7505	0.2145