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    You are in: Home / Recipes / Egyptian Rice Recipe
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    Egyptian Rice

    Average Rating:

    3 Total Reviews

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    • on June 30, 2010

      This is a really delicious rice and a complete meal ready in a flash. I was not sure what type of rice to use, so I used basmati which worked very well. The servings are a good sizes and it could feed more people easily. I served it with cut up cherry tomatoes, sour cream, crumbled feta cheese and pita bread! Made by Unrulies under the Influence/ZWT6

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    • on June 18, 2010

      WOW!!!! This is an amazing rice. I loved it so much. I actually made is with out any meat at all and didn't have to alter the recipe. I made is as a side dish and it was wonderful. Loved the mushrooms in it. This rice will be used very often in our house. Made for ZWT6

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    • on September 01, 2009

      So simple and so very good! I used ground chicken, since we just don't seem to get ground turkey here. Followed directions, left it to cook to perfection. This is to die for!!!! I didn't even do the sour cream and almonds, eat it just like that.. this has become an instant favourite, so simple that it has joined my varsity daughters repertoire of recipes she can cook for herself, this is a winner! Thanks Jamilah, this should be in everyones cookbook! Oh, forgot to add, I didn't have mushrooms, thought about subbing but decided to simply omit them, which was fine. DD loves mushrooms though, so I'm sure she will add them when she makes this recipe! Made for Ramadan Tag, August 09

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    Nutritional Facts for Egyptian Rice

    Serving Size: 1 (330 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 402.8
    Calories from Fat 100
    Total Fat 11.1 g
    Saturated Fat 3.0 g
    Cholesterol 93.2 mg
    Sodium 1408.6 mg
    Total Carbohydrate 45.6 g
    Dietary Fiber 1.7 g
    Sugars 3.5 g
    Protein 27.6 g

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