Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 1 cup sliced celery
- 1 small onion, chopped
- ¼ cup + 2 tbsp butter or margarine, melted and divided
- 2½ cups water
- 2 tsp grated lemon rind
- ¼ cup lemon juice
- ¼ tsp dried whole thyme
- 1 tsp salt
- ⅛ tsp pepper
- 1¼ cups uncooked long-grain rice
- ¾ lb fresh mushrooms, thinly sliced
Directions
Sauté sliced celery and chopped onion in 3 tbsp melted butter in a large skillet.
Stir in water, lemon rind, lemon juice, thyme, salt and pepper. Bring mixture to a boil.
Add rice; Cover, reduce heat and simmer 20 minutes or until rice is tender and liquid is absorbed.
Sauté mushrooms in remaining 3 tbsp butter in a small skillet until tender. Drain.
Add mushrooms to rice mixture; stir well.
Category:Rice Side Dish Recipes
Category:Cathy's Recipes
Category:Celery Recipes
Category:Mushroom Recipes
Category:Thyme Recipes