Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
607
Calories
54g
Protein
10g
Fat
74g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Gelatin | 1 envelope (7g) | 23 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Salt | 1 tsp (6g) | 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
- =
- 3 cups cooked rice
- 2 cups cooked chicken cubes
- 1 cup cooked green peas
- 1 cup chopped celery
- 1/2 cup thinly sliced green onions
- 1/4 cup chopped pimientos
- 2 envelopes (2 tablespoons) unflavored gelatin
- 1/2 cup double-strength chicken broth (cold)
- 2/3 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon seasoned pepper
- 3/4 teaspoon salt
- Lettuce leaves
- =
Directions
1
Combine rice, chicken, peas, celery, onions and pimientos in large bowl.
2
Soften gelatin in broth; heat in small saucepan to dissolve. Combine with mayonnaise, lemon juice, pepper and salt. Add to rice mixture and mix thoroughly. Spoon into 1-1/2-quart mold or individual molds. Chill until set. Unmold onto lettuce leaves.
Recipe sourced from
fandom