Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
541
Calories
11g
Protein
35g
Fat
45g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Vegetable | 1 tbsp (14g) | 120 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
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
- Vegetables
- Butter
- Stock
- 4 oz uncooked rice
- 2–3 spoonfuls condiment for seasoning minestrone
- Grated cheese
Directions
1
Blanch vegetables in boiling salted water, then drain them and fry in butter.
2
Add plenty of good stock, and put over low heat.
3
Boil rice in stock until well-done. Add the stock and vegetables.
4
Season with minestrone seasoning condiment, and serve with grated cheese handed separately.
Recipe sourced from
wikibooks