Pheasant and Wild Rice
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Suggest a better descriptionINGREDIENTS
INSTRUCTIONS
Mix rice, canned soup, water, mushrooms and water chestnuts in 9x13" glass casserole. Add pheasant. Sprinkle with onion soup mix. Cover lightly with foil. Bake 2 - 2 1/2 hours at 300 degrees. Andrea Leafblad, St Could MN Herbergers cookbook. Posted to MM-Recipes Digest V3 #284 Date: Tue, 15 Oct 1996 20:33:55 -0700 From: Janeen Meister
NOTES
Nutrition
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| Serving Size: 1 Serving (580g) | ||
| Recipe Makes: 5 | ||
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| Calories: 875 | ||
| Calories from Fat: 337 (39%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 37.4g | 50 % | |
| Saturated Fat 10.5g | 53 % | |
| Monounsaturated Fat 15.8g | ||
| Polyunsanturated Fat 5.6g | ||
| Cholesterol 232.1mg | 71 % | |
| Sodium 1662mg | 57 % | |
| Potassium 1127.2mg | 30 % | |
| Total Carbohydrate 48.4g | 14 % | |
| Dietary Fiber 3.9g | 16 % | |
| Sugars, other 44.5g | ||
| Protein 82.7g | 118 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 875
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