Directions:
- Zest the lemon and put aside.
- Juice the lemon.
- Heat oil in medium size pot.
- In another pot heat to a simmer the chicken stock.
- Add rice to oil and sauté 2 minutes. Add white vermouth. Stir till absorbed.
- Add lemon juice and continue to stir till absorbed.
- Add chicken stock one ladle at a time till absorbed into rice. This takes about 20 minutes.
- Taste for texture.
- Add rosemary and 1/2 cup parmesan cheese. Stir.
- Remove from heat and add egg,cream, salt and pepper; mix well.
- Pour into a quiche dish and top with parmesan and breadcrumb mixture.
- May be refrigerated at this point.
- Bake at 350°F for 30 minutes.
- **Grease pan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 558.84 Kcal (2340 kJ) | ||
| Calories from fat | 165.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.39g | 28% | |
|---|---|---|---|
| Cholesterol | 79.15mg | 26% | |
| Sodium | 942.1mg | 39% | |
| Potassium | 384.3mg | 8% | |
| Total Carbs | 62.18g | 21% | |
| Sugars | 7.01g | 28% | |
| Dietary Fiber | 1.23g | 5% | |
| Protein | 25.21g | 50% | |
| Vitamin C | 7.9mg | 13% | |
| Iron | 0.8mg | 5% | |
| Calcium | 360.3mg | 36% | |
| Amount Per 100 g | |||
| Calories | 119.33 Kcal (500 kJ) | ||
| Calories from fat | 35.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.93g | 28% | |
|---|---|---|---|
| Cholesterol | 16.9mg | 26% | |
| Sodium | 201.17mg | 39% | |
| Potassium | 82.06mg | 8% | |
| Total Carbs | 13.28g | 21% | |
| Sugars | 1.5g | 28% | |
| Dietary Fiber | 0.26g | 5% | |
| Protein | 5.38g | 50% | |
| Vitamin C | 1.7mg | 13% | |
| Iron | 0.2mg | 5% | |
| Calcium | 76.9mg | 36% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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