![]() To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. Parsely: Use fresh, chopped parsley for the best possible flavor or substitute it with cilantro or green onions.īring stock to a simmer, add the saffron and leave to infuse.Ĭalories: 415 (21%) | Carbohydrates: 57 g (19%) | Protein: 26 g (52%) | Fat: 8 g (12%) | Saturated Fat: 3 g (19%) | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 0.2 g | Cholesterol: 65 mg (22%) | Sodium: 365 mg (16%) | Potassium: 593 mg (17%) | Fiber: 1 g (4%) | Sugar: 4 g (4%) | Vitamin A: 205 IU (4%) | Vitamin C: 3 mg (4%) | Calcium: 37 mg (4%) | Iron: 1 mg (6%)Įrren’s Kitchen is written and produced for informational intentions only. In a large bowl combine the mushroom soup, celery soup, water, rice, mushrooms, garlic powder and black pepper. You can also substitute it for frozen peas. Preheat oven to 325 degrees F (165 degrees C). Onion: I use yellow onion, but any onion will work in this recipe.Ĭelery: Use the lighter-colored center stalks as they cook much faster than the darker ones. To substitute, use 1.5 teaspoons of turmeric or a packet of Goya Sazon Con Azafran Seasoning as an alternative.īutter: Use salted or unsalted butter, or substitute it with olive oil if desired. Saffron Threads: Saffron is a spice that comes from the crocus flower. If you are using store-bought stock, look for one that is low in sodium. Stock: I use homemade chicken stock for this recipe, but you can use any chicken or vegetable broth or stock. If you don’t have any, you can use store-bought rotisserie chicken or brown cubed chicken thigh meat before starting, remove it from the pan and then add it along with the rice to finish cooking. Chicken: This recipe calls for leftover chicken.
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