Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
623
Calories
9g
Protein
33g
Fat
78g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Butter | 1 tbsp (14g) | 102 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- ¼ cup margarine
- ¾ cup chopped white onions
- ¾ cup chopped celery
- ½ cup chopped pecans toasted
- ¼ cup chopped parsley
- ½ cup golden raisins
- 4 cups cooked brown rice
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon poultry seasoning
Directions
1
In large skillet sauté onion and celery in margarine until tender then stir in remaining ingredients mixing well.
2
Spoon into casserole then cover tightly and bake at 375°F for 20 minutes.
3
Category:Cathy's Recipes
4
Category:Stuffing Recipes
5
Category:Onion Recipes
6
Category:Celery Recipes
7
Category:Pecan Recipes
8
Category:Golden raisin Recipes
9
Category:Brown rice Recipes
Recipe sourced from
fandom