Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
646
Calories
10g
Protein
33g
Fat
83g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Butter | 1 tbsp (14g) | 102 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Apricot | 1 medium (35g) | 17 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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 cup chopped onion
- 1/2 cup chopped celery
- 1 tablespoon butter or margarine
- 3 cups hot cooked rice
- 3/4 cup coarsely chopped pecans
- 1/2 cup coarsely chopped dried apricots
- 1/4 cup seedless raisins, plumped
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon ground thyme
- 1/2 teaspoon ground sage
- 1/4 teaspoon ground black pepper
- =
Directions
1
Cook onion and celery in butter in large skillet over medium-high heat. Stir in rice, pecans, apricots, raisins, parsley, salt, thyme, sage and pepper; cook until thoroughly heated. Use as stuffing for poultry or pork roast, or bake tightly covered in a separate baking dish at 350 degrees 25 to 30 minutes.
Recipe sourced from
fandom