Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Pear | 1 medium (178g) | 101 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Celery | 1 stalk (40g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
| Currant | 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
- =
- 2/3 cup finely chopped celery
- 1/2 cup finely chopped onion
- 2 tablespoons butter or margarine
- 3 cups cooked rice
- 1/2 teaspoon curry powder
- 1/2 teaspoon salt
- 1/4 cup dry white wine
- 6 canned pear halves
- curry powder (optional)
- 1/4 cup mint or currant jelly
- =
Directions
Cook celery and onion in butter in large skillet over medium heat until soft but not brown. Stir in rice, curry, salt and wine; heat thoroughly. Turn into greased baking dish. Top with pears, cut sides up. Sprinkle pears with additional curry powder, if desired. Spoon jelly into pear centers. Broil. When jelly melts, spread over pears and continue cooking until pears are glazed.