Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
679
Calories
42g
Protein
31g
Fat
59g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Sunflower | 1 oz (28g) hulled | 165 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Carrot | 1 medium (61g) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Almond | 1 almond (1.2g) | 7 |
| 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
- =
- 1/3 cup sliced almonds
- 1/3 cup sunflower kernels
- 1/3 cup julienned carrots
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon margarine
- 3 cups cooked brown rice (cooked in chicken broth)
- 2 tablespoons chopped fresh parsley
- =
Directions
1
Cook almonds, sunflower kernels, carrots, and pepper flakes in margarine in large skillet over medium-high heat until almonds are lightly browned. Add rice and parsley; stir until thoroughly heated.
Recipe sourced from
fandom