Photo: Andrew Ridley
Estimated Nutrition (whole recipe, rough)
563
Calories
39g
Protein
16g
Fat
60g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| 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 tablespoon butter or margarine
- 1/2 cup sliced green onions
- 1 cup uncooked rice
- 1 teaspoon salt
- 1/2 teaspoon seasoned pepper
- 1 2-1/2-ounce jar sliced mushrooms with liquid
- 1/4 cup chopped pimientos
- 1 1/2 cups chicken broth
- 1/4 cup dry sherry
- =
Directions
1
Cook onions in butter until soft. Add rice, salt, pepper, mushrooms, pimientos, broth and sherry. Bring to a boil; stir. Pour into buttered 2-quart baking dish. Cover with tight-fitting lid or foil. Bake at 375 degrees 25 to 30 minutes or until rice is tender and liquid is absorbed. Fluff with fork.
Recipe sourced from
fandom