Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Garlic | 1 clove (3g) | 4 |
| 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 uncooked brown rice
- 2 1/2 cups water
- 1/2 cup chopped pecans
- 1 cup mushrooms, sliced
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 green pepper, finely chopped
- 1 tbsp low-fat chicken base
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp nutmeg
- =
Directions
Add the water to a large pot and bring to boil. In the meantime, stir fry the chopped onions in a pan until the onions become translucent. Add the sliced mushrooms and stir fry for two more minutes. Add all the ingredients to the boiling water. Reduce to a simmer, cover and cook until water has been absorbed into rice. Average cooking time is 60 minutes. Let stand for 10 minutes and fluff with fork. Recipe reprinted with permission from HealthRecipes.com