Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Grape | 1/2 cup (76g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Seed | 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 chopped onion
- 1/4 cup butter or margarine
- 2 cups uncooked rice
- 1 cup raisins
- 2 teaspoons salt
- 2 teaspoons grated orange peel
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon cumin seed
- 8 whole cloves
- 5 cups chicken broth
- 1/4 cup chopped chutney*
- =
Directions
Cook onion in butter in large saucepan until soft but not brown. Add rice, raisins, salt, orange peel, cardamom, cumin, cloves, broth and chutney. Heat to boiling, stir once, reduce heat, cover, and simmer 20 to 25 minutes or until rice is tender and liquid is absorbed.
Divide dressing in half and freeze one-half for a later meal. Serve with broiled pork chops, pork roast, or baked ham.