Parsley Ring Recipe

Summary

Method

Ingredients

 Rice1 Cup (16 tbs) (cooked)
 Parsley1 Cup (16 tbs), minced
 Eggs2
 Butter1⁄2 Cup (8 tbs), melted
 Salt1 Teaspoon
 Cheddar cheese1 Cup (16 tbs), cut into small pieces
 Milk1 1⁄2 Cup (24 tbs)
 Onion juice/Onion flakes1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 2436 Calories from Fat 1427

% Daily Value*

Total Fat 162 g249.2%

Saturated Fat 98.2 g491%

Trans Fat 0 g

Cholesterol 851 mg

Sodium 3169.5 mg132.1%

Total Carbohydrates 173 g57.6%

Dietary Fiber 4.5 g17.9%

Sugars 20.4 g

Protein 76 g151.2%

Vitamin A 203% Vitamin C 133.6%

Calcium 164.5% Iron 45.4%

*Based on a 2000 Calorie diet

Directions

Mix together all ingredients and place in a well-buttered 6-cup casserole.
Set casserole in a pan of hot water and steam for 1 hour in a 350° oven.
Remove from oven and allow to sit for about 10 minutes before unmolding on a plate.
Fill center with creamed chicken, peas and mushrooms.
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