Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
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 |
| Egg | 1 large egg (50g) | 78 |
| Artichoke | 1 medium (128g) | 60 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Saffron | not in our table | 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 5-oz. bags saffron rice
- 2 cups marinated artichoke hearts, drained and chopped
- 3 cups shredded cheddar cheese
- 1/2 cup reserved artichoke marinade
- 10 large eggs
- 1 cup milk
- 1 teaspoon dry mustard
- 1/4 teaspoon black pepper
- Paprika
Directions
Preheat oven to 350 degrees. Prepare saffron rice according to package directions. Mix together artichoke hearts, rice, cheese and marinade. Whisk together eggs, milk, mustard and pepper. Combine artichoke hearts mixture and egg mixture. Pour into a greased 9 x 13 baking dish. Sprinkle paprika over top. Bake 50 to 60 minutes or until done.
Serve with pineapple salsa or other fruit flavored salsa.
Category:Salvadorian Recipes
Category:Salvadorian Meat Dishes