Foooooood

[telophase]

I made a brown rice dish today.

I ended up altering the original recipe a bit, which I pretty much always do, and which sometimes produces edible results. :)

3 Tb olive oil (I used 2)
1.5 cups chopped mushrooms (I did 3 cups of chopped portabellas)
.5 cup chopped onion (I did 2 cups, because I had one onion and didn't want to put a partial one up)
1 garlic clove
1 cup brown rice
2.25 cup chicken stock (I ended up putting in closer to 2.5-2.75, and it was too much)

Preheat oven to 350 degrees. Saute mushrooms and onion and garlic in olive oil until I get bored and stop waiting for the mushrooms brown. Add the rice and stir to coat. Add the chicken stock and bring to a boil. Cover pan, and put in oven for 45 minutes, or until stock is abosorbed by the rice. After cooking, let sit, covered, for 10 minutes.

I ended up throwing it back in for another 15 minutes because it was too soupy, and even now it's a wee bit soupy, but it still tastes good.


ETA: Oh, yeah: makes about 4 cups, and each cup is about 300 calories if you use my proportions, slightly more if you follow the original.

Comments

[keilexandra]

How can you tell how many calories are in a home-cooked dish? For that matter, how do the manufacturers figure it out for nutrition labels? I've always wondered.

[telophase.livejournal.com]

I've got a subscription to a site with a database that lists the caloric content of a large number of foods, and I worked it out from there - counted up the calories in the ingredients I put in, added them up, and then divided by the number of cups in the final recipe. It's only approximate, but all nutritional content labels are only approximate because the amount of nutrients in any given item of food varies depending on where it was produced, the condition of the soil it was grown in or the food it was fed, whether it's been fortified or not, etc.