Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Soup | 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
- =
- 3 cups hot cooked rice
- 12 ounces fully-cooked ham, cut into thin strips (about 2-1/2 cups)
- 1 1/2 tablespoons butter or margarine
- 1/2 cup chopped onion
- 2 cups thinly sliced celery
- 1 10-3/4-ounce can condensed cream of chicken soup
- 2 tablespoons dry white wine (optional)
- 1 1/2 teaspoons prepared mustard
- 1/4 teaspoon dill weed
- 3/4 cup sour cream
- 1/3 cup sliced pimientos
- =
Directions
Cook ham in butter in large skillet 2 minutes. Add onion and celery; continue cooking until vegetables are tender crisp. Stir in soup, wine, mustard and dill weed. Heat thoroughly. Add sour cream and pimientos. Heat but do not boil. Serve over beds of fluffy rice.
If desired, press rice firmly into 6 buttered individual molds. Unmold onto serving plate and top with ham mixture.