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Italian Kidney Rice Casserole

Fresh.n.Natural's picture
Ingredients
  Oil 3 Tablespoon
  Onion 1 , chopped
  Leek 1 , chopped
  Parsley 1 Tablespoon, minced
  Veal kidneys 3
  Zucchini 4 Small, sliced thin
  Brown rice 2 Cup (32 tbs), cooked
  Stock 1 1⁄4 Cup (20 tbs)
  Salt 1 Teaspoon
  Nutritional yeast 3 Tablespoon
  Soy flour 1 Teaspoon
  Parmesan cheese 1⁄4 Cup (4 tbs), grated
Directions

Heat oil and lightly saute onion, leek and parsley.
Add kidneys and saute for 3 minutes more.
Add remainder of ingredients, except cheese.
Cover.
Simmer 10 minutes.
Turn mixture into oiled casserole.
Sprinkle cheese on top.
Bake uncovered at 375° F. for 20 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Meat
Servings: 
6

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4.14
Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 471 Calories from Fat 125

% Daily Value*

Total Fat 14 g21.8%

Saturated Fat 3.1 g15.4%

Trans Fat 0 g

Cholesterol 338.2 mg112.7%

Sodium 655.7 mg27.3%

Total Carbohydrates 62 g20.6%

Dietary Fiber 5.2 g20.8%

Sugars 4.6 g

Protein 25 g49.7%

Vitamin A 29.9% Vitamin C 53.8%

Calcium 13.6% Iron 33.7%

*Based on a 2000 Calorie diet

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Italian Kidney Rice Casserole Recipe