Photo: Mae Mu
Estimated Nutrition (whole recipe, rough)
426
Calories
7g
Protein
12g
Fat
74g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Vermouth | 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
- =
- 1/2 cup chopped onion
- 1 tablespoon butter or margarine
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cinnamon
- 5 tablespoons frozen orange juice concentrate
- 2 tablespoons dry vermouth
- 3 cups hot cooked rice
- =
Directions
1
Cook onion in butter in large skillet over medium heat until tender but not brown. Add salt, pepper, cinnamon, concentrate and vermouth; heat thoroughly. Pour over hot rice; toss lightly until well blended. Cover and let stand 10 minutes so flavors will blend.
Recipe sourced from
fandom