Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
799
Calories
47g
Protein
40g
Fat
62g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pine Nut | 1 oz (28g) | 191 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 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
- =
- 1/3 cup chopped onion
- 1/3 cup chopped celery
- 1 tablespoon butter or margarine
- 3 cups cooked brown rice
- 1/4 cup pine nuts, toasted
- 1 tablespoon chopped fresh parsley
- 3/4 teaspoon poultry seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 cup chicken broth
- 1 egg, beaten
- =
Directions
1
Cook onion and celery in butter until tender in small skillet over medium heat. Combine with rice, nuts, parsley, poultry seasoning, salt, pepper, broth and egg in buttered 2-1/2-quart baking dish. Bake at 350 degrees 25 to 30 minutes.
Recipe sourced from
fandom