Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
659
Calories
47g
Protein
22g
Fat
68g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Celery | 1 stalk (40g) | 6 |
| Celery Seed | 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
- =
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- 1 tablespoon butter or margarine
- 3 cups cooked rice (cooked in chicken broth)
- 1 2-1/2-ounce can mushrooms, drained and chopped
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon celery seed
- 1/4 teaspoon ground black pepper
- 1 egg, beaten
- =
Directions
1
Cook onion, celery and green pepper in butter until tender in large skillet over medium heat. Add rice, mushrooms, poultry seasoning and salt; stir in egg. Turn into greased shallow 1-1/2-quart baking dish. Cover and bake at 350 degrees 15 minutes.
Recipe sourced from
fandom