Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- two cups of rice washed in several waters
- one tablespoon of cottolene
- 2 dozen oys- ters
- pepper
- salt
- parsley
Directions
Two cups of rice washed in several waters, one tablespoon of cottolene or any fat, a little minced onion and parsley, 2 dozen oys- ters or more. Fry the raw rice and onion until brown, stir con- stantly, season highly with red pepper and salt ; when brown, add liquor of oysters, a cup or more. Cover, set back of stove and stir occasionally, add more water if it becomes dry; when .rice is tender, add oysters and parsley and let cook for 20 minutes. Serve hot. Shrimp, Kocher sausage, veal or chicken, all may be used. A good left-over dish.
Mrs. H. Joyar, Lafayette. La.