Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
421
Calories
13g
Protein
15g
Fat
57g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Soup | 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 10-3/4-ounce can condensed cream of celery soup
- 1/2 cup chopped pimientos
- 1/2 cup chopped fresh parsley, divided
- 1 tablespoon dehydrated minced onion
- 3 cups cooked rice
- 1 cup (4 ounces) shredded Cheddar cheese
- =
Directions
1
Combine soup, pimientos, 1/4 cup parsley and onion in large bowl. Add rice and mix well. Turn into greased 2-quart baking dish.
2
Top with cheese and remaining 1/4 cup parsley. Bake at 400 degrees 20 minutes, or until hot and bubbly.
Recipe sourced from
fandom