Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
481
Calories
8g
Protein
15g
Fat
81g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Marjoram | 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 cup chopped onion
- 1 cup chopped celery
- 1/2 cup dried cherries
- 1/2 cup California walnuts, chopped
- 1 tablespoon chopped fresh thyme*
- 1 tablespoon chopped fresh marjoram*
- 1/2 teaspoon ground black pepper
- 1 tablespoon butter or margarine
- 3 cups cooked rice
- =
Directions
1
Cook onion, celery, cherries, walnuts, thyme, marjoram and pepper in butter in a large non-stick skillet over medium heat 10 minutes, or until vegetables are tender. *Add rice; cook until thoroughly heated.
Recipe sourced from
fandom