Photo: Cala
Estimated Nutrition (whole recipe, rough)
658
Calories
63g
Protein
16g
Fat
64g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 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 cup coarsely chopped onion
- 1 tablespoon butter or margarine
- 3 ribs celery, sliced
- 1/2 cup uncooked rice
- 1/2 teaspoon salt
- 1/2 teaspoon basil
- 1/4 teaspoon ground black pepper
- 5 cups chicken broth
- 2 medium tomatoes, peeled and chopped
- 2 4-ounce cans mussels*, drained
- 2 cups torn fresh spinach
- =
Directions
1
Cook onion in butter in Dutch oven or large skillet until tender crisp, about 3 minutes. Add celery; cook 1 minute. Add rice, salt, basil, pepper and broth. Bring to a boil, reduce heat, and simmer 10 minutes. Stir in tomatoes and mussels; simmer 5 minutes or until rice is tender. Add spinach leaves. Serve immediately.
Recipe sourced from
fandom