Estimated Nutrition (whole recipe, rough)
Counts 16 of 18 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Wild Rice | 1 cup cooked (164g) | 166 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Catfish | 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 wild rice
- 4 cups water
- 1 teaspoon salt
- 1 medium onion, chopped
- 1 cup chopped celery
- 2 cloves garlic, minced
- 1/4 cup butter or margarine
- 1/3 cup all-purpose flour
- 5 cups chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon curry powder
- 1/4 teaspoon pepper
- 2 pounds U.S. Farm-Raised Catfish Fillets, cut into bite-size pieces
- 2 cups light cream or milk
- 1/4 cup dry sherry
- 1/2 teaspoon ground red pepper
- very thin lemon slices
- parsley sprigs
- =
Directions
1. Place rice in a colander and rince under running water; drain.
2. In a medium saucepan, bring water and salt to a boil; add rice. Return to boil; reduce heat. Cover and simmer for 45 to 55 minutes or until rice is tender. Drain.
3. In a large kettle or Dutch oven, cook onion, celery, and garlic in butter or margarine until tender. Stir in flour. Add chicken broth, salt, curry powder, and pepper. Bring to a boil. Add catfish. Return to boil; reduce heat. Cover and simmer for 15 minutes or until fish flakes easily.
4. Stir in cooked wild rice, light cream or milk, dry sherry, and ground red pepper. Heat through.
5. Garnish each serving with a slice of lemon and parsley sprig.