Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
431
Calories
22g
Protein
14g
Fat
53g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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 large ripe tomato, cut into sixteenths
- 1 teaspoon salt
- 3 cups hot cooked rice
- 1 cup (4 ounces) shredded mozzarella cheese, divided
- 1 teaspoon basil
- 1/4 teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley
- 2 tablespoons grated Parmesan cheese (optional)
- =
Directions
1
Place tomato in large bowl; sprinkle with salt. Stir in rice, 1/2 cup mozzarella cheese, basil and pepper. Spoon into greased 2-quart baking dish; sprinkle with remaining 1/2 cup mozzarella cheese and with parsley and Parmesan cheese. Bake, uncovered, at 350 degrees 20 to 25 minutes, or until thoroughly heated.
Recipe sourced from
fandom