Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
651
Calories
43g
Protein
29g
Fat
55g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Swiss Cheese | 1 oz (28g) | 108 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Asparagus | 6 spears (90g) | 27 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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 14-1/2-ounce can green asparagus spears, drained
- 12 ounces cooked ham, sliced or cubed
- 3 cups cooked rice
- 1 teaspoon salt, divided
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon ground red pepper
- 1/4 cup chopped pimientos
- 1/2 teaspoon dry mustard
- 1 cup grated Swiss cheese
- 1 cup heavy cream, whipped
- =
Directions
1
Arrange asparagus in buttered baking dish, about 9x12x2-inches. Arrange ham over asparagus. Season rice with 3/4 teaspoon salt, black pepper and red pepper. Add pimientos and toss lightly. Spoon over ham.
2
Add remaining 1/4 teaspoon salt, mustard and cheese to whipped cream. Spread over top of rice. Bake at 350 degrees 30 minutes.
Recipe sourced from
fandom