Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
796
Calories
25g
Protein
40g
Fat
92g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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 tablespoons olive oil
- 1 clove garlic
- 2 cups broccoli flowerets
- 1 cup sliced zucchini
- 1 cup sliced fresh mushrooms
- 1 cup halved cherry tomatoes
- 1/4 cup chopped fresh parsley
- 1/4 cup butter or margarine
- 3/4 cup heavy cream
- 2/3 cup freshly grated Parmesan cheese
- 1/4 teaspoon ground red pepper
- 3 cups hot cooked rice
- =
Directions
1
Heat garlic with oil in large skillet over medium-high heat; discard garlic. Cook broccoli, zucchini and mushrooms in oil until almost tender crisp. Add tomatoes and parsley; cook one minute longer. Remove vegetables; set aside.
2
Melt butter in same skillet; stir in cream, cheese and pepper. Cook over medium heat, stirring until smooth. Add rice; toss to coat. Stir in reserved vegetables; heat gently.
Recipe sourced from
fandom