Photo: Andrew Ridley
Estimated Nutrition (whole recipe, rough)
495
Calories
21g
Protein
20g
Fat
59g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Water | 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
- =
- 1/2 ounce dried wild mushrooms
- 1 cup hot water
- 2 tablespoons butter
- 3 cups cooked long grain rice
- 1/4 cup frozen petite peas, thawed
- 1/2 cup grated Parmesan cheese
- =
Directions
1
Place mushrooms in 2-quart saucepan. Pour water over mushrooms; let stand 20 minutes or until soft. Drain mushrooms and coarsely chop.
2
Melt butter in large skillet over medium heat. Add rice, mushrooms and peas. Stir until heated through. Add cheese; toss well.
Recipe sourced from
fandom