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Emerald Rice Recipe
|Rice||1⁄2 Cup (8 tbs) (Brand)|
|Water||1 1⁄3 Cup (21.33 tbs)|
|Eggs||3 , separated|
|Shredded sharp cheddar cheese||1⁄2 Pound (1 Cup)|
|Minced fresh parsley||1⁄2 Cup (8 tbs)|
|Chopped onion||2 Tablespoon|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
Serving size: Complete recipe
Calories 2321 Calories from Fat 1644
% Daily Value*
Total Fat 186 g286%
Saturated Fat 107 g534.9%
Trans Fat 0 g
Cholesterol 1095 mg
Sodium 2745.4 mg114.4%
Total Carbohydrates 87 g29%
Dietary Fiber 2.2 g8.8%
Sugars 2.7 g
Protein 84 g167.9%
Vitamin A 148.5% Vitamin C 37%
Calcium 178.2% Iron 25.1%
*Based on a 2000 Calorie diet
Cook rice with water, salt and 1/2 tablespoon butter or margarine according to package directions for half the basic recipe.
Beat egg yolks until light and fluffy.
Combine rice, cheese, parsley, onion, butter or margarine and beaten egg yolks.
Beat egg whites until they hold soft peaks.
Fold into rice mixture.
Pour into 1-1/2-quart casserole or souffle' dish.
Bake until done, 25 to 30 minutes.
Table knife inserted in center of casserole will come out clean when done.