Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
587
Calories
24g
Protein
25g
Fat
66g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
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
- =
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1 cup chopped onion
- 2 tablespoons butter or margarine
- 3 cups cooked rice
- 1 10-ounce package chopped spinach, cooked
- 1/2 teaspoon garlic powder
- 1/2 teaspoon basil leaves
- 1/2 teaspoon ground thyme
- 3 eggs
- 1/2 cup grated Parmesan cheese
- =
Directions
1
Cook onion in butter until tender.
2
Add rice, spinach, garlic powder, basil and thyme.
3
Beat eggs and stir into rice mixture.
4
Turn into buttered 2-quart casserole.
5
Sprinkle with Parmesan cheese. Bake at 375 degrees 20 minutes.
Recipe sourced from
fandom