Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
405
Calories
8g
Protein
13g
Fat
60g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- =
- 1/4 cup sliced green onions
- 2 teaspoons butter or margarine
- 1 cup cooked rice
- 2 tablespoons sliced pimientos
- Salt and ground black pepper to taste
- 1 tablespoon sherry
- 1 2-ounce can sliced mushrooms, drained
- 2 tablespoons sliced almonds, if desired
- =
Directions
1
Cook onions in butter until tender. Add rice, pimientos, salt, pepper, sherry, mushrooms and almonds; cook until heated through.
2
Toss lightly. Spoon into buttered custard cups, pressing to mold. Unmold onto plates.
Recipe sourced from
fandom