Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
1064
Calories
76g
Protein
58g
Fat
58g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Sunflower | 1 oz (28g) hulled | 165 |
| Chicken | 100g cooked | 165 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Egg | 1 large egg (50g) | 78 |
| Walnut | 1 walnut half (4g) | 26 |
| 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
- =
- 2 cups water*
- 1 cup uncooked rice
- 1/2 cup walnuts, chopped and toasted**
- 1 tablespoon sunflower kernels
- 1 tablespoon parsley flakes
- 1 tablespoon chicken bouillon granules
- 1 tablespoon butter or margarine
- 2 eggs, beaten
- 1 1/2 cups cottage cheese
- 2 tablespoons grated Parmesan cheese
- 2 cups grated Cheddar cheese, divided
- =
Directions
1
Combine water, rice, walnuts, sunflower kernels, parsley, bouillon and butter in 2- to 3-quart saucepan. Bring to a boil; stir once or twice. Lower heat to simmer. Cover and cook 15 minutes or until liquid is asborbed. Fluff with fork.
Recipe sourced from
fandom