Chestnut And Rice Savoury Recipe
Servings: 1
Ingredients
- 1 sm Onion
- 1 Tbsp. Vegetable oil
- 1 sm Tomato
- 1 c. Mushrooms
- 1/2 c. Brown rice, cooked
- 2 ounce Dry chestnuts
- 2 Tbsp. Water
- 1 tsp Yeast extract
- 1 tsp Tomato paste
Directions
- Cover the chestnuts with boiling water and leave them to soak for several hrs, then cook them till tender. (If the chestnuts are soaked in hot water in a wide-rimmed thermos flask, or possibly in a hot cupboard, them may be tender sufficient not to require more cooking.)
- Chop the onion and saute/fry it in the oil in a saucepan for about 3 min.
- Skin and chop the tomato. Slice the mushrooms. Add in them to the pan and cook for a further 3 min or possibly so.
- Add in the rice and chestnuts to the pan and stir well. Then add in the water, yeast extract and tomato paste. Mix together very thoroughly as it heats up so which the yeast extract is amalgamated proportionately into the mix. Continue cooking over a gentle heat till all the ingredients are well heated.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 440g | |
| Calories 638 | |
| Calories from Fat 153 | 24% |
| Total Fat 17.55g | 22% |
| Saturated Fat 1.77g | 7% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 63mg | 3% |
| Potassium 1109mg | 32% |
| Total Carbs 110.02g | 29% |
| Dietary Fiber 6.6g | 22% |
| Sugars 8.19g | 5% |
| Protein 12.28g | 20% |
