Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
763
Calories
46g
Protein
30g
Fat
79g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Chicken | 100g cooked | 165 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar Substitute | 1 tbsp (12.5g) granulated | 49 |
| Celery | 1 stalk (40g) | 6 |
| 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
- =
- 3/4 cup packed fresh parsley leaves
- 3 tablespoons frozen orange juice concentrate
- 3/4 cup light cholesterol free, reduced calorie mayonnaise
- 1 1/2 cups fresh cranberries*
- 2 packets sugar substitute (optional)
- 3 cups cooked rice
- 2 cups cubed cooked turkey
- 1 cup sliced celery
- 1/2 cup chopped pecans, toasted (optional)
- =
Directions
1
Place knife blade in food processor; add parsley, cover, and process until chopped. Add orange juice concentrate and mayonnaise; process until blended. Transfer to large bowl; set aside.
2
Chop cranberries in food processor. Sprinkle with sugar substitute if desired. Stir cranberries, rice, turkey and celery into mayonnaise mixture; blend well. Cover and refrigerate at least 2 hours or until serving time. Stir in pecans just before serving.
Recipe sourced from
fandom