Parmesan Rice

1. Brown rice and onions in butter or oil.

2. Add 3 cups boiling water.

3. Cover. Cook until rice is nearly done.

4. Add 1 cup white wine, 3 tomatoes, chopped, 1 1/2 t. salt, dash pepper.

5. Cook 12 minutes. Stir in 3/4 cup grated Parmesan and 1 cup pitted black olives, sliced.

6. Heat thoroughly and serve.

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Nutrient	Quantity
Total fats	42.1036 g
Protein	62.3974 g
Carbohydrates	284.9132 g
Energy	1735.3057 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3739 g
Water	1455.3032 g
Aspartic acid	4.0325 g
Calcium, Ca	913.9345 mg
Lutein + zeaxanthin	827.9568 g
Fiber, total dietary	24.9973 g
Carotene, beta	3017.9505 g
Niacin	25.7705 mg
Vitamin A, RAE	307.2963 g
Fatty acids, total trans-polyenoic	0.0028 g
Arginine	3.4794 g
Riboflavin	0.7487 mg
Tocopherol, beta	0.178 mg
Fatty acids, total polyunsaturated 15:0	0.0056 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.089 g
Fatty acids, total saturated 20:1	0.1163 g
Glutamic acid	9.9694 g
Sodium, Na	799.2232 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1715 g
Total lipid (fat)	42.1036 g
Manganese, Mn	9.6713 mg
Fructose	10.2135 g
Proline	1.6316 g
Fatty acids, total saturated 16:0	4.7952 g
Fatty acids, total saturated 8:0	0.0393 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	2.6834 g
Sucrose	2.6235 g
Choline, total	118.6948 mg
Sugars, total	23.7494 g
Serine	1.9145 g
Fatty acids, total saturated 10:0	0.1228 g
Fatty acids, total saturated 18:0	1.7875 g
Vitamin B-6	2.1055 mg
Selenium, Se	73.8374 g
Ash	14.3308 g
Tocotrienol, delta	0.1665 mg
Fatty acids, total saturated 18:1 undifferentiated	14.587 g
Pantothenic acid	4.068 mg
Phenylalanine	1.9054 g
Copper, Cu	2.2985 mg
Betaine	0.7591 mg
Thiamin	2.586 mg
Retinol	23.4 g
Methionine	0.8914 g
Iron, Fe	10.0729 mg
Carbohydrate, by difference	284.9132 g
Phosphorus, P	1918.4226 mg
Folate, total	253.3667 g
Tocopherol, gamma	1.338 mg
Fatty acids, total saturated 4:0	0.0972 g
Lycopene	17243.3633 g
Alanine	2.0417 g
Cholesterol	12 mg
Valine	2.0281 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0002 g
Fatty acids, total saturated 18:2 undifferentiated	15.6936 g
Glycine	1.9647 g
Carotene, alpha	676.8786 g
Glucose (dextrose)	9.9533 g
Fatty acids, total saturated 14:0	0.4236 g
Zinc, Zn	11.7712 mg
Isoleucine	1.5242 g
Fatty acids, total saturated 12:0	0.098 g
Fatty acids, total polyunsaturated	16.0808 g
Tocotrienol, gamma	3.7185 mg
Leucine	2.8301 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0028 g
Tocotrienol, alpha	1.3208 mg
Vitamin A, IU	5715.4208 IU
Folate, DFE	253.3667 g
Tryptophan	0.5658 g
Vitamin C, total ascorbic acid	97.7326 mg
Phytosterols	59.0035 mg
Fatty acids, total polyunsaturated 16:1 c	0.0111 g
Galactose	0.0001 g
Fatty acids, total polyunsaturated 18:1 c	2.8838 g
Fatty acids, total saturated 20:0	0.0416 g
Tocotrienol, beta	0.2497 mg
Fatty acids, total saturated 6:0	0.0576 g
Starch	201.2153 g
Tyrosine	1.3801 g
Vitamin B-12	0.66 g
Vitamin K (phylloquinone)	55.3317 g
Fatty acids, total saturated	7.7618 g
Histidine	0.9802 g
Fatty acids, total monounsaturated	14.8875 g
Threonine	1.4488 g
Folate, food	253.3667 g
Fatty acids, total polyunsaturated 24:0	0.0472 g
Cryptoxanthin, beta	0.025 g
Vitamin E (alpha-tocopherol)	5.3249 mg
Fatty acids, total trans	0.0028 g
Magnesium, Mg	499.6091 mg
Lysine	1.3957 g
Potassium, K	3008.5699 mg
Cystine	0.546 g
Fluoride, F	16.328 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1.5 1/2	0	0	0
White wine	1 cup	0	0	0
Butter	0.25 cup	342	15.714	28.8
Rice	1.5 1/2	1018.425	211.5938	8.88
Onion	0.5 cup	32	7.472	0.08
Parmesan cheese	0.75 cup	222	24	3
Tomato	3	120.6297	26.0694	1.3403
Water	3 cups	0	0	0
Pepper	1 dash	0.251	0.064	0.0033
black olive	1 cup	0	0	0