Photo: Matheus Cenali
Estimated Nutrition (whole recipe, rough)
962
Calories
67g
Protein
39g
Fat
87g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Chicken | 100g cooked | 165 |
| Apple | 1 medium (182g) | 95 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 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 pound bulk pork sausage
- 1/2 cup chopped celery
- 1/4 cup chopped onion
- 3 cups cooked rice
- 1 tart apple, cored and chopped
- 1/2 cup chopped pecans
- 1/2 teaspoon sage
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup chicken broth
- =
Directions
1
Cook sausage, celery and onion over medium heat in large skillet until sausage is cooked, stirring to crumble meat. Drain fat.
2
Combine with rice, apple, pecans, sage, salt, pepper and broth in buttered 2-1/2-quart baking dish. Bake at 350 degrees 25 to 30 minutes.
Recipe sourced from
fandom