Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
901
Calories
33g
Protein
16g
Fat
152g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Egg | 1 large egg (50g) | 78 |
| Beet | 1/2 cup (85g) | 35 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 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
- 1 pound spinach, collard, or beet greens, steamed and cut into 1/2 inch strips
- 2 cups cooked rice, brown or white
- 2/3 cup grated cheddar cheese
- 2 eggs beaten
- 2 tablespoons fresh chopped parsley
- 1/8 teaspoon black pepper
- 1/4 cup soft, whole grain bread crumbs
Directions
1
1.Wash greens and steam until tender.
2
2.Combine the cooked rice, cheese, and eggs. Add parsley and pepper.
3
3.In an oiled 8"x8" casserole dish, alternate layers of rice and greens, ending with rice. Top casserole with crumbs. Bake at 350 degrees F for 30 minutes.
Recipe sourced from
fandom