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H-E-B Chef Prepared Foods Wild Rice Pilaf

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Product Description

Premium quality. Made with carrots, mushrooms and spinach. Serves 4-5. 0 g of trans fat. Microwaveable. Value & service since 1905. Guarantee: We believe the high quality of this H-E-B product makes it an outstanding value. We hope you'll agree. Thanks for shopping with us. - Charles Butt. Made with pride and care for H-E-B.

Preparation Instructions

Keep refrigerated. Heating: Microwave Method: Remove tray from sleeve and vent plastic film. Heat on High for 4-5 minutes, stirring halfway through heating time. Caution: Hot container! Oven Method: Preheat oven to 350 degrees F. Remove tray from sleeve. Place tray on baking sheet and pierce film with fork several times. Bake for 15-17 minutes. Due to variances in equipment, heating time may require adjustment.

Ingredients Wild Rice Pilaf (Water, White Rice, Wild Rice [Water, Wild Rice], Onion, Butter [Cream, Salt, Annatto Color], Carrots, Mushrooms, Spinach, Red Bell Pepper, Chicken Base [Chicken Meat Including Natural Chicken Juices, Salt, Maltodextrin, Chicken Fat, Sugar, Dried Whey, Onion Powder, Garlic Powder, Spice Extractives, Turmeric]), Salt, Cultured Dextrose.

Specification
Name Value
Height 6.00
Width 7.75
Depth 2.25
Weight 21.3600
Safety Warning
Contains: milk.
Actual product packaging and materials may contain more or different information than that shown on our website. You should not rely solely on the information presented here. Always read labels, warnings and directions before using or consuming a product. View full Product Information Disclaimer
Nutrition Facts
  • Chef Prepared Foods Wild Rice Pilaf

    Serving Size   0.25 cup(142g)
    Serving Per Container 4

    Amount Per Serving
    Calories 120
    Calories from Fat 45
    %DV
    Total Fat 5g 8%
    Saturated Fat 3g 15%
    Trans Fat 0g
    Cholesterol 15mg 4%
    Sodium 600mg 25%
    Total Carbohydrate 16g 5%
    Dietary Fiber 1g 3%
    Sugars 1g
    Protein 2g
    Vitamin A 25% Vitamin C 2%
    Calcium 2% Iron 6%
Guarantee

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