Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
545
Calories
39g
Protein
16g
Fat
59g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Almond | 1 almond (1.2g) | 7 |
| Celery | 1 stalk (40g) | 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 cup uncooked rice
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped celery leaves
- 1 4-ounce can sliced mushrooms, drained
- 3 tablespoons butter or margarine
- 2 cups boiling turkey or chicken broth
- 3/4 teaspoon poultry seasoning
- 1/2 cup sliced almonds, toasted
- =
Directions
1
Cook rice, onion, celery, celery leaves and mushrooms in butter in skillet or saucepan until vegetables are tender and rice is golden.
2
Turn into buttered shallow 2-quart casserole; stir in chicken broth and poultry seasoning. Cover and bake at 350 degrees for 30 to 35 minutes, or until rice is tender and liquid is absorbed. Fluff with fork; spoon into serving dish and sprinkle with almonds.
Recipe sourced from
fandom