Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
926
Calories
46g
Protein
31g
Fat
119g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Wild Rice | 1 cup cooked (164g) | 166 |
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Onion | 1 medium (110g) | 44 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Almond | 1 almond (1.2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
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
- =
- 1/4 cup uncooked wild rice, rinsed and drained
- Vegetable cooking spray
- 2 1/4 cups boiling chicken broth, divided
- 1 cup sliced mushrooms
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 tablespoon unsalted polyunsaturated margarine
- 3/4 cup uncooked rice
- 1 small tart red apple, cored and chopped
- 2 tablespoons slivered almonds, toasted (optional)
- =
Directions
1
Place wild rice in deep 2-quart baking dish coated with cooking spray. Add 1 cup broth. Cover; bake at 350 degrees 45 minutes. Cook mushrooms, onion and celery in margarine in large skillet until tender crisp. Add to baking dish. Stir in rice and remaining 1-1/4 cups broth. Cover; bake at 350 degrees 25 minutes, or until rices are tender and liquid is absorbed. Stir in apple; cover and let stand 2 minutes. Garnish with almonds, if desired.
Recipe sourced from
fandom