Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
1025
Calories
34g
Protein
24g
Fat
164g
Carbs
Counts 9 of 10 ingredients — the other 1 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 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Summer Savory | 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
- 1/2 cup chopped onion
- 1/2 cup chopped fresh parsley
- 1/4 cup flour
- 1/2 teaspoon summer savory
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 cups 8 ounces shredded Cheddar cheese, divided
- 2 cups half and half or milk
- 1/2 to 1 teaspoon paprika
- =
Directions
1
Combine onion, parsley, flour, savory, salt and pepper in large bowl. Stir in rice and 1 cup cheese; mix well. Turn into greased shallow 2-quart baking dish. Pour half and half over rice mixture. Top with remaining 1 cup cheese; sprinkle with paprika. Bake at 350 degrees 40 to 45 minutes.
Recipe sourced from
fandom