Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 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 |
| Almond | 1 almond (1.2g) | 7 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Water | 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
- =
- 1 cup uncooked rice
- 1/3 cup sunflower kernels
- 1/3 cup toasted slivered almonds
- 1 tablespoon parsley flakes
- 1 tablespoon chicken bouillon granules
- 1 tablespoon butter or margarine
- 2 cups water
- =
Directions
Combine rice, sunflower kernels, walnuts, parsley, bouillon and butter with water in 2- to 3-quart saucepan. (For brown rice, use 2-1/4 cups water. For medium grain rice, use 1-1/2 cups water.) Bring to a boil; stir once or twice. Lower heat to simmer; cover with tight-fitting lid. Cook 15 minutes (45 minutes for brown rice, 20 minutes for parboiled rice) or until liquid is absorbed. Fluff with fork.