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Chestnut & Rice Savoury

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Recipe

 
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 small onions
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1 tablespoon vegetable oil
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1 small tomatoes
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1 cup mushrooms
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½ cup rice
brown, cooked
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2 ounces chestnuts
dried
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2 tablespoons water
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1 teaspoon yeast, active dry
extract
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1 teaspoon tomato paste
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Ingredients

Amount Measure Ingredient Features
1 small onions
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15 ml vegetable oil
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1 small tomatoes
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237 ml mushrooms
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118 ml rice
brown, cooked
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57.8 ml/g chestnuts
dried
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3E+1 ml water
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5 ml yeast, active dry
extract
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5 ml tomato paste
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Directions

Cover the chestnuts with boiling water and leave them to soak for several hours, then cook them until tender.

(If the chestnuts are soaked in warm water in a wide-rimmed thermos flask, or in a warm cupboard, them may be tender enough not to require more cooking.)

Chop the onion and sauté it in the oil in a saucepan for about 3 minutes.

Skin and chop the tomato.

Slice the mushrooms. Add them to the pan and cook for a further 3 minutes or so.

Add the rice and chestnuts to the pan and stir well.

Then add the water, yeast extract and tomato paste.

Mix together very thoroughly as it heats up so that the yeast extract is amalgamated evenly into the mixture.

Continue cooking over a gentle heat until all the ingredients are well heated.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 80g (2.8 oz)
Amount per Serving
Calories 12723% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 5%
Sugars g
Protein 5g
Vitamin A 4% Vitamin C 8%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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