Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Vegetable | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Topping | 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
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- 1 cup uncooked brown rice
- 1 tablespoon grated lemon peel
- 1/4 teaspoon salt
- 2 cups water
- 3 cups frozen berries*, thawed and drained
- 1/4 cup brown sugar plus 2 tablespoons for topping
- 2 tablespoons lemon juice
- Vegetable cooking spray
- 1 cup coarsely crushed crispy brown rice flakes
- 1 tablespoon margarine
- =
Directions
Combine rice, lemon peel, salt and water in 2- to 3-quart saucepan. Bring to a boil, stirring once. Cover, reduce heat, and simmer 15 to 20 minutes or until rice is tender and liquid is absorbed. Add berries, 1/4 cup sugar and lemon juice, stirring gently. Pour into oblong baking dish coated with cooking spray.
Combine crushed rice flakes and reamining 2 tablespoons sugar in small bowl. Cut in margarine until mixture resembles coarse meal. Sprinkle over rice mixture. Bake at 375 degrees 20 to 30 minutes or until thoroughly heated