Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
742
Calories
40g
Protein
36g
Fat
66g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Apricot | 1 medium (35g) | 17 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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 cup chopped dried apricots
- 1/2 cup boiling chicken broth
- 2 cups sliced celery
- 1 cup sliced green onions
- 2 tablespoons butter or margarine
- 3 cups cooked rice
- 1/2 cup chopped pecans
- 1 1/2 teaspoons poultry seasoning
- Salt and ground black pepper to taste
- =
Directions
1
Soak apricots in broth; set aside. Cook celery and onions in butter in large skillet until tender crisp. Add rice, pecans, poultry seasoning, salt, pepper, apricots and broth; mix well. Use as a stuffing for roast duck or pork chops. May also be baked separately in baking dish at 350 degrees 20 minutes.
Recipe sourced from
fandom