Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
467
Calories
42g
Protein
5g
Fat
62g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Pea | 1/2 cup (72g) | 62 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 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
- =
- 2 cups long grain brown rice
- 5 cups water
- 1 tbsp low salt soy sauce
- 2 garlic cloves
- 2 tbsp simulated chicken base
- 1/2 tsp basil
- 1 cup fresh or frozen peas
- 1/2 tsp cumin
- 2 celery sticks
- pinch pepper
- =
Directions
1
Rinse rice well. Process garlic, onion and celery into fine pieces. Add all ingredients to pot, cover, and simmer until water has been absorbed into rice. Average cooking time is 60 minutes. Let stand for 10 minutes and fluff with fork. Cooking time can be reduced in half by soaking rice overnight. Recipe reprinted with permission from HealthRecipes.com
Recipe sourced from
fandom