Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
1063
Calories
27g
Protein
19g
Fat
192g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Quinoa | 1 cup cooked (185g) | 222 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Sage | 1 tsp ground (0.7g) | 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
- =
- 5 cups stale bread cubes
- 1-2 cup cooked rice (or other grain such as quinoa)
- 1 cup onions, minced
- 2 cups celery, finely chopped
- 1 1/2 teaspoons fresh thyme, chopped
- 1 teaspoon fresh sage, chopped
- 1 teaspoon fresh rosemary, chopped
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- 1 cup vegetable broth
- salt (depending on salt content of broth or to taste depending on salt content broth)
- =
Directions
1
1. Preheat the oven to 375 degrees.
2
2. In a large bowl, combine bread and cooked grains.
3
3. Sauté onions in a little water for about 5 minutes, then add celery and cook until soft.
4
4. Stir cooked vegetables and herbs into bread/rice mixture.
5
5. Mix oil and vegetable broth, then pour over stuffing mixture.
6
6. Add salt to taste.
7
7. Cook, covered, for about 25 minutes, then uncovered until top is slightly browned and crispy.
Recipe sourced from
fandom