Photo: Andrew Ridley
Estimated Nutrition (whole recipe, rough)
794
Calories
31g
Protein
42g
Fat
76g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| 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
- =
- 3 cups cooked rice
- 3 eggs, divided
- 1 cup grated mozzarella cheese
- 1 cup chopped onion
- 1 cup chopped zucchini
- 1 4-ounce can sliced mushrooms, drained
- 2 tablespoons butter or margarine
- 1 8-ounce package cream cheese, softened
- 1/4 cup milk
- 1/2 teaspoon salt
- =
Directions
1
Combine rice, 2 eggs and cheese. Press evenly in buttered 12-inch pizza pan. Bake at 450 degrees 20 minutes, or until crust is lightly browned.
2
Meanwhile, cook onion, zucchini and mushrooms in butter about 5 minutes or until vegetables are tender crisp.
3
Combine cream cheese, milk, salt and remaining 1 egg. Beat until smooth. Stir in vegetables. Pour evenly over rice crust and bake at 425 degrees 20 minutes.
Recipe sourced from
fandom