Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
892
Calories
40g
Protein
49g
Fat
77g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Shiitake | 1/2 cup (73g) | 34 |
| Bell Pepper | 1 medium (119g) | 31 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| 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
- =
- 1 tablespoon butter
- 1 medium onion, finely chopped
- 1 cup thinly sliced Shiitake or button mushrooms
- 1 clove garlic, minced
- 1 medium red or yellow bell pepper, chopped
- 3 cups cooked rice (cooked in beef broth)
- 3/4 cup coarsely chopped toasted pecans*
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- =
Directions
1
Heat butter in large skillet over medium-high heat until hot. Add onion, mushrooms and garlic. Cook and stir 3 to 5 minutes or until onion is tender. Add red bell pepper cook and stir 1 to 2 minutes. Add rice, pecans, thyme, salt and pepper. Cook and stir 2 to 3 minutes or until thoroughly heated.
Recipe sourced from
fandom