Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
412
Calories
10g
Protein
13g
Fat
67g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Sweet Basil | 5 leaves fresh (2.5g) | 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
- 3 cups cooked rice
- 1 medium onion, diced
- 2 ½ cups mushrooms, optional
- 2 Tbsp butter
- 2 medium green peppers, chopped
- 1 stalk celery, chopped, optional
- 2 large tomatoes, peeled and chopped
- ½ tsp paprika
- 2 Tbsp parsley
- oregano, to taste
- sweet basil, to taste
- thyme, to taste
- ½ cup butter, melted
Directions
1
Sauté onion and mushrooms (if available) in butter until onion is transparent.
2
Combine all of the vegetables with the rice.
3
Add seasonings and butter and mix well.
4
Place in a 1-quart pan and bake covered, until desired consistency.
5
Category:New Guinean Recipes
6
Category:New Guinean Snacks
Recipe sourced from
fandom