Photo: Cala
Estimated Nutrition (whole recipe, rough)
659
Calories
48g
Protein
23g
Fat
63g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
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 chopped onion
- 1 clove garlic, minced
- 1 tablespoon butter or margarine
- 2 cups sliced zucchini (about 3/4 pound)
- 1/2 cup uncooked rice
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground sage
- 1/4 teaspoon thyme
- 1 quart (4 cups) chicken broth
- 2 tablespoons grated Parmesan cheese
- =
Directions
1
Cook onion and garlic in butter in Dutch oven or large saucepan until soft but not brown. Add butter, zucchini, rice, pepper, sage, thyme and broth; bring to a boil. Stir once or twice. Lower heat; simmer 15 to 20 minutes or until rice is tender. Ladle into bowls; sprinkle with cheese.
Recipe sourced from
fandom