Photo: Chiara Conti
Estimated Nutrition (whole recipe, rough)
521
Calories
22g
Protein
26g
Fat
50g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 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
- =
- 3 cups cooked rice
- 1/2 cup butter or margarine, softened
- 2 10-ounce packages frozen chopped spinach*, thawed
- 1 cup grated Parmesan cheese
- 6 eggs, slightly beaten
- 2 teaspoons seasoned salt
- 1/2 teaspoon seasoned pepper
- 1/8 teaspoon nutmeg
- =
Directions
1
Combine rice and butter in large mixing bowl. Squeeze all liquid from spinach. Add spinach, cheese, eggs, salt, pepper and nutmeg to rice. Mix thoroughly. Form into 12 balls (a generous 1/3 cup each). Place on greased baking pan. Refrigerate at least 1 hour. Bake at 350 degrees 25 to 30 minutes. Serve with a spicy mustard sauce, if desired.
Recipe sourced from
fandom