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Greek Rice Casserole w-Feta and Artichokes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)57.427
Energy (kCal)2424.0863
Carbohydrates (g)478.0414
Total fats (g)27.5521
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 375°F. | 2. Heat oil in a large nonstick skillet. | 3. Add garlic and sauté for 2 minutes. | 4. Add drained tomatoes, basil, oregano, chili flakes and salt; bring to a simmer. | 5. Cook for 10 minutes, stirring frequently and breaking up the tomatoes as they cook. | 6. In a medium bowl, toss artichoke quarters, rice and feta together. | 7. Pour into a medium oiled casserole dish When tomato sauce is ready, pour over the rice mixture, shaking the dish so the tomato sauce settles. | 8. Cover and bake for 20 minutes. | 9. Uncover and bake an additional 20 minutes. | 10. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 1/2 tablespoon 59.67 0.0 0.0 6.75
    garlic 3 cloves minced 13.41 2.9754 0.5724 0.045
    tomato 3 cups chopped drained 124.2 27.54 6.48 1.08
    basil 2 teaspoons 0.4063 0.0468 0.0556 0.0113
    oregano 1 teaspoon 2.65 0.6892 0.09 0.0428
    red chili pepper flake 1/4 teaspoon - - - -
    salt 1/4 teaspoon - - - -
    artichoke heart 1 can drained quartered - - - -
    white rice 3 cups cooked cooked 2025.75 443.7225 39.5715 3.6630000000000003
    feta cheese 1/2 cup crumbled 198.0 3.0675 10.6575 15.96

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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