Photo: Andrew Ridley
Estimated Nutrition (whole recipe, rough)
869
Calories
50g
Protein
31g
Fat
102g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Wild Rice | 1 cup cooked (164g) | 166 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Shiitake | 1/2 cup (73g) | 34 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Oyster Mushroom | 1/2 cup sliced (35g) | 15 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups wild rice (about 12 ounces)
- 4 tablespoons (1/2 stick) butter, divided
- 4 tablespoons extra-virgin olive oil, divided
- 12 ounces fresh shiitake mushrooms, stemmed, sliced
- 12 ounces oyster mushrooms, sliced
- 2 large onions, chopped (about 4 cups)
- 1 large dried ancho chile,* stemmed, seeded, finely chopped
- 2 cups brown basmati rice
- 5 cups low-salt chicken broth
- 3 bay leaves (preferably fresh)
- 1 teaspoon (or more) coarse kosher salt
- 1/4 cup chopped fresh Italian parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes