Photo: Cala
Estimated Nutrition (whole recipe, rough)
1401
Calories
79g
Protein
29g
Fat
196g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Wild Rice | 1 cup cooked (164g) | 166 |
| Chicken | 100g cooked | 165 |
| Ham | 100g cooked | 145 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Almond | 1 almond (1.2g) | 7 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
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 butter or margarine
- 1/2 cup sliced green onions
- 1/2 cup shredded carrots
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 2 cups cooked brown rice
- 1/2 cup cooked wild rice
- 1/2 cup minced ham
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon thyme
- 1 cup half and half
- 1 tablespoon dry sherry (optional)
- 1/4 cup toasted slivered almonds for garnish
- =
Directions
1
Melt butter in large saucepan or Dutch oven; cook onions and carrots until tender-crisp. Blend in flour; gradually stir in broth. Cook, stirring constantly, until mixture comes to a boil; boil, stirring, 1 minute. Stir in brown rice, wild rice, ham, pepper, and thyme; simmer, uncovered, about 5 minutes. Stir in half-and-half and sherry. Garnish each serving with almonds.
Recipe sourced from
fandom