Photo: Cala
Estimated Nutrition (whole recipe, rough)
916
Calories
64g
Protein
31g
Fat
96g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Chervil | not in our table | 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
- =
- 2 large chopped onions
- 4 tablespoons butter
- 1 pound shredded carrots
- 4-6 cups chicken stock
- 1/2 cup uncooked rice
- 4 shallots or small green onions, minced
- 1-2 tablespoons dried chervil
- 1/3 cup orange juice
- 1 cup heavy cream
- Or just milk if that's all you've got
- 1/2 cup sour cream
- nutmeg
- =
Directions
1
Saute onions in butter until translucent.
2
Add carrots & toss over medium heat until wilted.
3
Add chicken stock & bring to boil.
4
Add rice, shallots, chervil, salt & pepper.
5
Simmer 40 minutes.
6
Puree & bring back to boil (okay, so the puree part is hard too -- careful, don't burn yourself!!!).
7
Take it off heat & add oj, cream, sour cream & dust with nutmeg.
8
salt & pepper to taste
Recipe sourced from
fandom