Photo: Giovanna Gomes
Estimated Nutrition (whole recipe, rough)
1404
Calories
64g
Protein
54g
Fat
161g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Swiss Cheese | 1 oz (28g) | 108 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| 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
- =
- 3 cups cooked rice
- 1 egg, beaten
- 2/3 cup grated Swiss cheese
- 1 medium tomato, chopped
- 1 6- to 7-ounce can tuna, drained and flaked
- 1 medium onion, coarsely chopped
- 2 tablespoons butter or margarine
- 2 tablespoons flour
- 1 cup half and half, divided
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground red pepper
- 3 eggs, slightly beaten
- 1/4 cup grated Parmesan cheese
- paprika
- =
Directions
1
Combine rice, egg and Swiss cheese; press evenly into buttered 10-inch pie pan. Spread tomatoes over crust; top with tuna.
2
Cook onion in butter until tender but not brown. Blend in flour. Add 3/4 cup half and half and cook until thickened and bubbly. Continue to cook an additional 2 minutes. Remove from heat.
3
Combine remaining 1/4 cup half and half, salt, nutmeg, red pepper and eggs; add to hot mixture. Pour mixture evenly into crust. Sprinkle Parmesan cheese on top. Dust with paprika. Bake at 350 degrees 30 minutes or until set.
Recipe sourced from
fandom