Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
124
Calories
1g
Protein
12g
Fat
5g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Tomato | 1 medium (123g) | 22 |
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
- 4 cup tomatoes
- 2 tablespoonfuls butter
Directions
1
YZ Cup washed rice, -}4 cup tomatoes, stewed and strained, i cup brown soup stock, 2 tablespoonfuls butter,
2
highly seasoned.
3
Add tomato to stock and heat to boiling point; add rice and steam until rice is soft; stir in butter with a fork and keep uncov- ered that steam may escape. Serve in place of vegetables, or as a border for curried or fricassed meat.
By New Orleans Federation of Clubs ·
Recipe sourced from
internet_archive