Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
715
Calories
41g
Protein
36g
Fat
58g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pine Nut | 1 oz (28g) | 191 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Bell Pepper | 1 medium (119g) | 31 |
| Chili | 1 tsp (2.7g) | 8 |
| Almond | 1 almond (1.2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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 small green pepper, cut into strips
- 1 small red pepper, cut into strips
- 1/4 cup pine nuts or slivered almonds
- 1 clove garlic, minced
- 1 tablespoon butter or margarine, melted
- 2 cups cooked rice (cooked in chicken broth)
- 2 tablespoons chopped fresh parsley
- =
Directions
1
Cook peppers, pine nuts and garlic in butter in large skillet over medium-high heat until peppers are tender crisp and nuts are lightly browned. Add rice and parsley; stir until thoroughly heated.
Recipe sourced from
fandom