Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Pumpkin | not in our table | 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
- =
- 1 lb salt beef
- water
- 1 1/2 lbs pumpkin, peeled & diced
- 1 small onion, finely chopped
- 2 green onions, finely chopped
- 1 sprig parsley
- 1 sprig thyme
- 2 garlic cloves, crushed
- 1 cup milk
- 1/8 teaspoon nutmeg
- 1 tablespoon butter
- 3/4 cup rice, washed (uncooked, not instant)
- salt
- 3/4 teaspoon pepper
- 2-4 teaspoons butter
- =
Directions
In a saucepan, cover beef generously with water and boil over medium low heat, partially covered for 1 hour.
Drain and chop beef into bite-sized pieces.
In a saucepan, bring 4 cups of water to a boil; add pumpkin, beef, onions, parsley, thyme, and 1 clove garlic.
Simmer until pumpkin is tender (15 minutes).
Discard parsley and thyme.
Transfer pumpkin to food processor with 1/4 cup stock and puree.
Return to saucepan and heat through.
Add milk, nutmeg, butter, and rice; cook until rice is tender (15-20 minutes).
Season with salt and pepper, and mix in remaining clove of garlic.
Serve hot with a little butter in each bowl.