Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
626
Calories
39g
Protein
16g
Fat
80g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Apricot | 1 medium (35g) | 17 |
| Celery | 1 stalk (40g) | 6 |
| White Pepper | 1 tsp ground (2.3g) | 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
- =
- 1/2 cup chopped onion
- 2 tablespoons butter or margarine
- 1 cup uncooked rice
- 1 cup sliced celery
- 1/2 cup green bell pepper julienned
- 2 cups chicken broth
- 1/8 teaspoon ground white pepper
- 1/4 cup chopped dried apricots
- 2 tablespoons sugar
- =
Directions
1
Cook onion in butter in 2- to 3-quart saucepan until soft but not brown. Add rice, celery, green pepper, broth and white pepper. Bring to a boil; stir. Reduce heat, cover, and simmer 15 minutes, or until rice is tender and liquid is absorbed.
2
Stir in apricots and sugar; replace cover and let stand 5 to 10 minutes. Toss lightly before serving.
Recipe sourced from
fandom