Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
603
Calories
40g
Protein
19g
Fat
70g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Yogurt | 170g plain Greek | 100 |
| Asparagus | 6 spears (90g) | 27 |
| Chili | 1 tsp (2.7g) | 8 |
| 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
- =
- 2 pounds fresh asparagus, trimmed*
- 4 cups cooked rice, cooled
- 1 teaspoon salt
- 1 to 2 dashes ground red pepper
- 1/2 cup sour cream
- 1/2 cup milk
- 1 1/2 cups shredded sharp Cheddar cheese, divided
- =
Directions
1
Cook asparagus only until tender crisp; drain.
2
Combine rice, salt, pepper, sour cream, milk and 3/4 cup cheese. Spoon half of mixture into buttered shallow 2-1/2-quart baking dish.
3
Reserve 4 asparagus spears for garnish; arrange remaining asparagus on mixture. Spread remaining rice mixture over asparagus. Sprinkle with remaining 3/4 cup cheese. Bake at 350 degrees 20 minutes. Garnish with reserved asparagus and continue baking 10 minutes or until hot and bubbly.
Recipe sourced from
fandom