Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
1678
Calories
84g
Protein
60g
Fat
198g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Apple | 1 medium (182g) | 95 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Chives | 1 tbsp (3g) | 1 |
| 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 pound boneless pork shoulder, cut into 1-inch pieces
- 1/3 cup flour
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 1/2 cup chopped onion
- 4 cups chicken broth
- 1 cup uncooked rice
- 2 medium apples, peeled (optional) and chopped
- 1 10-ounce package frozen peas, thawed and drained
- 2 tablespoons chopped chives
- 1/2 cup flaked coconut, toasted
- =
Directions
1
Dredge pork in flour seasoned with salt and pepper. Heat oil over medium-high heat in Dutch oven or large pot. Add meat and brown on all sides. Pour off fat.
2
Stir in onion and rice. Cook over low heat until onion is transparent and rice is golden. Add broth; bring to a boil. Stir once or twice. Reduce heat, cover, and simmer 10 minutes. Add apples and peas. Cover and simmer 5 minutes more or until rice is tender and liquid is absorbed. Sprinkle with chives.
Recipe sourced from
fandom