Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Vegetable | 1 tbsp (14g) | 120 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- a piece of butter the size of an egg in a saucepan
- a saltspoonful of pepper
- a cupful of grated parmesan cheese
- one small onion
- one breakfast cupful of well-washed rice
- one quart
- 52 vegetables
- butter the size of an egg in a saucepan
- salt
- pepper
Directions
Wash the rice through several waters and rub between the hands to remove the floury coating. This flour holds the grains together in cooking. Have a large saucepan of boiling, salted water; put it on the hottest part of the stove and wait until it begins to boil violently. Throw in the rice slowly and let it boil rapidly uncovered for fifteen or twenty minutes. Drain off as much water as possible, season with a little more salt, and set on the side of the range. Cover the saucepan with a thin cloth or old napkin and allow it to steam perfectly dry. This is a delightful way to serve rice. Each grain will be separate.
Peel and mince fine one small onion; melt a piece of butter the size of an egg in a saucepan, and fry the onion in it until it begins to brown ; then turn in one breakfast cupful of well-washed rice. Fry it for five minutes, watching carefully; add enough stock to boil the rice in — about one quart. Season with an even teaspoonful of salt and a saltspoonful of pepper. When the rice is thoroughly done, put in a cupful of grated Parmesan cheese and stir until it is- well melted.
VEGETABLES.