Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
832
Calories
43g
Protein
38g
Fat
83g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pine Nut | 1 oz (28g) | 191 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| 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
- =
- 1/3 cup chopped onion
- 1/3 cup chopped celery
- 1 tablespoon butter or margarine
- 2 cups cooked brown rice
- 2/3 cup coarsely chopped walnuts
- 3/4 cup coarsely chopped apricots
- 3 tablespoons pine nuts, toasted
- 3 tablespoons plumped raisins
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon dried sage leaves
- Salt and ground black pepper
- 1/2 cup chicken broth
- =
Directions
1
Cook onion and celery in butter in small skillet over medium heat.
2
Combine rice, walnuts, apricots, pine nuts, raisins, parsley, thyme, sage, salt, pepper and broth in large bowl; turn into greased 2-quart baking dish. Cover with foil and bake at 350 degrees 20 to 25 minutes. Stuffing may be baked inside poultry.
Recipe sourced from
fandom