Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
866
Calories
69g
Protein
31g
Fat
76g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| 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
- 1 cup Anson Mills Sea Island Red Peas, soaked in water and refrigerated overnight, drained
- 2 quarts stock (preferably pork, but chicken will do)
- 1 large onion, medium dice
- 1 large carrot medium dice
- 2 celery stalks, medium dice
- 2 garlic cloves, peeled and sliced thin
- 1 bay leaf
- 1 cup Anson Mills Carolina Gold Rice
- Salt and Cayenne pepper to taste
- 7 Cups Water
- 4 Tablespoons Butter
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bunkycooks ·
Recipe sourced from
openrecipes