Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
660
Calories
14g
Protein
15g
Fat
121g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Wild Rice | 1 cup cooked (164g) | 166 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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
- =
- 5 c brown rice (wild rice can be used for part of total)
- 1 each large onion
- 1 c orange juice (approx)
- 4 tab grated orange rind
- 1 c fresh parsley
- 1 1/2 c dried cranberries
- 1 c toasted pinenuts
- 1/3 c olive oil (approx)
- =
Directions
1
Mince onion Add rice and onion to 10 cups boiling water, cook per package directions until rice is done. Add just enough orange to rice mixture to moisten. Add grated orange rind. Chop fresh parsley Add parsley, cranberries and pinenuts to rice. Add salt and pepper to taste. Add just enough olive oil to lighten coat rice kernels. You may need less or more than 1/3 C. Mixture may be refrigerated at this point if preparing ahead of time. Place mixture in an oven proof container, cover, and bake at 350 degrees for 45 min.
Recipe sourced from
fandom