Photo: Joanna Kosinska
Estimated Nutrition (whole recipe, rough)
1107
Calories
21g
Protein
30g
Fat
190g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Vegetable | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
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 cooked brown rice
- 1 16-ounce can sliced peaches in juice, drained and cut into small chunks
- 1 cup fresh blueberries*
- 1/4 cup + 2 tablespoons firmly packed brown sugar, divided
- vegetable cooking spray
- 1/4 cup whole-wheat flour
- 1/4 cup choppped walnuts
- 1 teaspoon ground cinnamon
- 3 tablespoon margarine
- =
Directions
1
Combine rice, peaches, blueberries and 2 tablespoons sugar.
2
Coat 6 individual custard cups or 1-1/2-quart baking dish with cooking spray. Place rice mixture in cups or baking dish, set aside.
3
Combine flour, walnuts, cinnamon and remaining 1/4 cup sugar in mixing bowl. Cut in margarine with pastry blender until mixture resembles coarse meal. Sprinkle over rice mixture. Bake at 375 degrees 15 to 20 minutes or until thoroughly heated. Serve warm.
Recipe sourced from
fandom