Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
577
Calories
38g
Protein
19g
Fat
63g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
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 |
| Walnut | 1 walnut half (4g) | 26 |
| Carrot | 1 medium (61g) | 25 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Marjoram | 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 tablespoon butter or margarine
- 1/2 cup chopped onion
- 1/2 cup shredded carrot
- 1/2 cup chopped walnuts
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried thyme
- 1/8 teaspoon dried rosemary, crushed
- 3 cups cooked rice (cooked in chicken broth)
- 2 tablespoons chopped fresh parsley
- =
Directions
1
Melt butter in large skillet over medium-high heat until hot. Add onion, carrot, walnuts, marjoram, thyme and rosemary; cook and stir until vegetables are crisp-tender. Stir in rice and parsley; heat thoroughly. Serve immediately.
Recipe sourced from
fandom