Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
678
Calories
48g
Protein
23g
Fat
63g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 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 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Pumpkin | 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
- =
- 1 tablespoon butter
- 1 small onion, minced
- 1 clove garlic, minced
- 1 zucchini, julienned
- 1 yellow squash, julienned
- 1/2 teaspoon dried dillweed
- 3 cups hot cooked rice (cooked in chicken broth)
- 1/2 cup grated Parmesan cheese
- 1/4 cup dry white wine
- 1/4 teaspoon ground white pepper
- =
Directions
1
Melt butter in large skillet over medium-low heat. Add onion, cook 2 minutes. Add garlic; cook 1 minute longer. Stir in zucchini and dill; cook 4 minutes longer. Stir cooked rice into zucchini mixture. Add cheese, wine, pepper and pepper sauce.
Recipe sourced from
fandom