Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
1140
Calories
48g
Protein
28g
Fat
164g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Apricot | 1 medium (35g) | 17 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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 green bell pepper, cut into 1/2-inch squares
- 1 cup sliced celery
- 2 tablespoons butter or margarine
- 1 1/2 tablespoons flour
- 1 12-ounce can apricot nectar
- 1 teaspoon prepared mustard
- 1 tablespoon wine vinegar
- 1/4 cup catsup
- 1/4 cup apricot preserves
- 1/4 teaspoon seasoned pepper
- 12 ounces cooked ham, cut into 3/4-inch cubes (2-1/2 cups)
- 4 cups hot cooked rice
- =
Directions
1
Cook onion, green pepper and celery in butter until tender but not brown. Blend in flour. Add apricot nectar, mustard, vinegar, catsup, preserves and pepper. Cook, stirring, until thick and smooth. Add ham and simmer 5 minutes to heat through. Serve over fluffy rice.
Recipe sourced from
fandom