Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
936
Calories
34g
Protein
17g
Fat
160g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Soup | not in our table | 0 |
| Sauce | 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
- =
- 3 cups cooked rice
- 2 cups grated fresh carrots
- 1/4 cup grated onion
- 2 tablespoons flour
- 1 11-ounce can condensed Cheddar cheese soup
- 1 egg, slightly beaten
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon Worcestershire sauce
- dash hot pepper sauce
- =
Directions
1
Combine rice, carrots, onion and flour. Blend soup, egg, salt, pepper, Worcestershire sauce and pepper sauce; add to rice mixture. Pour into buttered 8-inch ring mold. Bake at 350 degrees 30 minutes. Cool 10 minutes before turning out on serving plate. Serve with green vegetables, if desired.
Recipe sourced from
fandom