Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
642
Calories
37g
Protein
17g
Fat
80g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Apricot | 1 medium (35g) | 17 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Almond | 1 almond (1.2g) | 7 |
| 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 seedless raisins
- 1/4 cup chopped dried apricots
- 1 tablespoon sugar
- 1/2 cup dry sherry
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- 2 tablespoons melted butter
- 3 cups hot cooked rice (cooked in chicken broth)
- 1/4 cup toasted slivered almonds
- =
Directions
1
Combine raisins, apricots, sugar and sherry in large saucepan. Bring to a boil; remove from heat and allow to stand about 10 minutes.
2
Blend curry powder and salt into butter. Combine fruit, rice, butter mixture and almonds; toss lightly. Press into greased individual molds; invert onto serving dish.
Recipe sourced from
fandom