Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
440
Calories
8g
Protein
12g
Fat
77g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Mandarin Orange | 1 medium (131g) | 62 |
| 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 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| 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 11-ounce can mandarin oranges, drained
- 1 tablespoon lemon juice
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- =
Directions
1
Cook onions and celery in butter until tender crisp. Add rice, oranges, lemon juice, ginger, salt and pepper. Heat thoroughly, tossing lightly with fork. If desired, press firmly into dividual custard cups or molds. Unmold onto serving dish with baked Cornish game hens.
Recipe sourced from
fandom