Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Wild Rice | 1 cup cooked (164g) | 166 |
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| 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
- =
- 1/4 cup wild rice -- uncooked
- 1 1/4 cup water
- 1/2 cup onion -- chopped
- 1/4 cup brown rice
- 1 1/2 tbsp "chicken" bouillon --
- vegetarian
- 1/2 tbsp dried thyme
- 1/8 tbsp pepper
- 2 cup fresh mushrooms -- fresh
- sliced
- 1/2 cup chopped celery
- 1/2 cup waterchestnuts -- chopped
- granules, instant
- =
Directions
Rinse wild rice in a strainer under cold running water for 1 min. in med saucepan combine wild rice, water, onion, brown rice, bouillon granules, thyme and pepper. Bring to boiling; reduce heat. Simmer, covered for 45 min. stir mushrooms, celery and waterchestnuts into rice mixture. Return to boiling; reduce heat. Simmer, covered for 10 - 20 min more, or until celery is just tender, stirring occasionally. Serves 8 john wilson, lansing mich