Photo: Mae Mu
Estimated Nutrition (whole recipe, rough)
608
Calories
9g
Protein
33g
Fat
72g
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 |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Mandarin Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Celery | 1 stalk (40g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Nuts | 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 11-ounce can mandarin orange segments, drained
- 3/4 cup chopped celery
- 1/2 cup chopped chutney
- 1/3 cup flaked coconut
- 1/4 cup chopped nuts
- 1/2 teaspooon salt
- 1 cup heavy cream, whipped
- 3 cups cooked rice
- =
Directions
1
Fold oranges, celery, chutney, coconut, nuts and salt into whipped cream. Spoon rice into greased 2-quart baking dish; spread cream mixture on top. Bake at 350 degrees 30 minutes. Serve hot as a meat accompaniment.
Recipe sourced from
fandom