Rice Marinara by
Source: http://www.cambrookefoods.com/recipes_and_tips/recipe_detail.php?id=21
Per Recipe Per Serving
PHE: 434 mg 31 mg
LEU: 644 mg 46 mg
Pro: 14 g 1 g
P.E.: 0 g 0 g
Calories: 1400 100
Ingredients
5 1/2 cups cooked CBF Pasta Solo Vermicellini or Short Grain Rice
1/2 cup mushrooms
3 cups marinara sauce
CHEESE SAUCE:
2 Tbs butter
1/4 cup non-dairy creamer
2 Tbs CBF Shake `N` Cheese
Instructions
Prepare the Vermicellini or Short Grain Rice according to the instructions.
Heat the sauces separately.
Combine the rice, marinara sauce and mushrooms.
Top with the cheese sauce.
NOTE: Freezes well for future meals.
Heat the sauces separately.
Combine the rice, marinara sauce and mushrooms.
Top with the cheese sauce.
NOTE: Freezes well for future meals.
Servings: 14 Serving Size: 78g
Nutrition Information (per serving):| Calories | 100 |
| Fat | 2 g |
| Saturated Fat | 1.5 g |
| Cholesterol | 5 mg |
| Sodium | 180 mg |
| Carbohydrates | 18 |
| Fiber | 1 g |
| Sugars | 5 g |
| Protein | 1 g |