Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
554
Calories
40g
Protein
17g
Fat
60g
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 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Almond | 1 almond (1.2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Salt | 1 tsp (6g) | 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 onions, chopped
- 3 tablespoons butter or margarine
- 1 cup celery, chopped
- 2 cups boiling gluten free chicken broth
- 1 cup celery leaves, chopped
- 1 teaspoon salt
- One 4-ounce can mushrooms, sliced and drained
- 3/4 teaspoon gluten free curry powder
- 1 cup uncooked rice
- 1/2 cup sliced toasted almonds
- =
Directions
1
Saute onions, celery, celery leaves, mushrooms and rice in butter until vegetables are tender and rice is golden.
2
Turn into a buttered shallow 2-quart casserole dish.
3
Stir in chicken broth and seasonings.
4
Cover and bake at 350-degrees for 30 to 35 minutes, or until rice is tender and liquid is absorbed.
5
Fluff with fork; spoon into serving dish; sprinkle with almonds.
6
Serve hot.
Recipe sourced from
fandom