Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Toasted Sesame Seed | 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 cup long-grain rice
- 1 tbsp betty's butter
- 1 shallot, minced
- 2 green onions, chopped
- 1 carrot, sliced
- 1/2 cup snow peas, sliced
- 1/2 cup mushrooms, sliced
- 2 tbsp white wine
- 1 1/2 cup chicken/vegetable stock
- salt or pepper to taste
- 2 tbsp toasted sesame seeds
- =
Directions
Soak rice 2 hours to shorten cooking time. Rinse and drain. In a medium-size non-stick saucepan, heat butter and saute shallot until softened. Add vegetables and saute about 3 minutes. Add rice to vegetables; stirring to coat. Cook about 2 minutes. Stir in wine broth; bring to a boil. Reduce heat, cover and simmer about 25 minutes, until rice is tender and liquid is absorbed. Remove from heat and fluff with a fork. Season with salt and pepper. Garnish with seasame seeds. Note: try this recipe with other vegetables such as peas, bell peppers, zucchini, raddichio, radishes, green beans, asparagus, etc. Food exchanges per serving: 2 starch/bread exchanges + 1 fat exchange + ( this recipe didn"t list the vegetable exchange). Cal: 182; cho: 2mg; car: 31g; pro: 4g; sod: 127mg; fat: 4g;