Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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 long-grain rice
- 1 can chicken broth (14 1/2 ounces)
- 1/2 cup white wine
- 2 tbsp dried parsley
- 1/2 tsp each dried rosemary, thyme and sage
- 1 bay leaf
- 1 bone-in turkey breasts (5-6 pounds)
- paprika
- 3 cloves garlic
- =
Directions
In 5-quart Dutch oven combine rice, broth, wine, parsley, rosemary, thyme, sage and bay leaf.
Place turkey over rice mixture and sprinkle turkey generously with paprika.
Cut off root ends of garlic cloves.
Place whole garlic bulbs, cut-end-up, in rice around turkey breast.
Cover top of Dutch oven with foil and lid.
Bake at 350 degrees F. 2-1/2 to 3 hours or until meat thermometer inserted in thickest part of breast registers
170-175 degrees F.
Allow to stand 10 to 15 minutes before serving.
To serve, carve turkey into slices and place on platter.
Spoon rice mixture into serving bowl.
Squeeze garlic from skins onto turkey and rice.