Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
447
Calories
38g
Protein
4g
Fat
62g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| 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
- =
- 20gr. brown rice
- 100gr. baby carrots
- 100gr. celery
- 100gr. young leek
- parsley
- 120gr. boneless chicken, diced
- 1/2 a chicken stock tablet
- =
Directions
1
Cook the rice. Clean the vegetables and slice them very thinly (julienne). Add the vegetables, the chicken stock table and the chicken to the rice, mix well and cook for another 10 minutes.
Recipe sourced from
fandom