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Roast Chicken Rosemary With Lemon Ginger Rice

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CATEGORY CUISINE TAG YIELD
Meats Poultry, Rice 6 Servings

INGREDIENTS

1 Chicken
1 Sprig fresh rosemary
2 T Margarine
1 1/2 c Rice, converted
3 c Chicken broth
1/4 c Carrot, finely diced
3 T Sugar
1/2 t Ground ginger
2 Lemons, zest from 1 juice
from both
1/2 c Sliced almonds toasted
optional

INSTRUCTIONS

Wash and dry inside and outside of chicken. Rub the inside with the
fresh rosemary and leave the sprig in the cavity. Spread the  margarine
over the outside. Roast the chicken at 375 degrees for 6  mins. per 100
grams. The chicken is done when the juices in the  cavity run clear.
Combine rice, broth, carrots, sugar, ginger, lemon  zest and juice in a
med. saucepan and bring to a boil. Cover and  reduce heat to a simmer.
Simmer for 20 mins. oe until all the liquid  is absorbed. Garnish with
almonds if desired.  Source-Uncle Ben's package  Recipe by: Uncle Ben's
Rice package  Posted to MC-Recipe Digest V1 #860 by Carol & Bob Floyd
<c.floyd@arnprior.com> on Oct 22, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 148
Calories From Fat: 90
Total Fat: 10.5g
Cholesterol: 0mg
Sodium: 415.1mg
Potassium: 202.5mg
Carbohydrates: 9.7g
Fiber: 1.4g
Sugar: 7.4g
Protein: 4.9g


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