Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
376
Calories
7g
Protein
12g
Fat
62g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| 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 cup sliced green onions
- 1 cup sliced celery
- 2 tablespoons butter or margarine
- 3 cups cooked rice
- 1 tablespoon grated lemon peel
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- =
Directions
1
Cook onions and celery in butter in large skillet over medium heat until tender. Add rice, lemon peel, salt and pepper; toss lightly. Continue cooking over medium heat about 2 minutes, or until thoroughly heated, stirring occasionally. Serve with broiled chicken, breast of veal, or baked or broiled fish.
Recipe sourced from
fandom