Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
1496
Calories
27g
Protein
59g
Fat
217g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Oat | 1/2 cup dry (40g) | 154 |
| Vegetable | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Pear | 1 medium (178g) | 101 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
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 brown rice
- 2 cups diced peeled pears
- 1 cup fresh or frozen chopped cranberries
- 1/2 cup packed brown sugar, divided
- 1/3 cup flour, divided
- vegetable cooking spray
- 1/4 cup rolled oats
- 3 tablespoons butter or margarine
- 1/2 cup walnuts, chopped
- 1/4 cup flaked coconut
- =
Directions
1
Combine rice, pears, cranberries, 1/3 cup sugar and 2 tablespoons flour. Place rice mixture in 2-quart baking dish coated with cooking spray; set aside.
2
Combine remaining flour, remaining sugar and oats in bowl. Cut in butter with pastry blender until mixture resembles coarse meal. Add walnuts and coconut; blend well. Sprinkle over rice mixture. Bake at 375 degrees 25 minutes or until thoroughly heated. Serve warm.
Recipe sourced from
fandom