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- 1/2 cup quick cooking brown rice
- 1 cup (8oz, 240ml) chicken stock
- 1/4 cup (1oz, 30 gr) shredded cheese
- 1 egg
- The Filling:
- 8oz (240gr) asparagus, trimmed, cut into 1 1/2″ (4cm) pieces
- 8oz (240gr) turkey, cut into thin, bit-size pieces
- 4oz (120gr) fresh mozzarella, thinly sliced
- 1 medium leek, thinly sliced
- 2 thin slices Prosciutto or other dry-cured ham, chopped
- 2 tsp olive oil
- 2 tbs fresh marjoram, minced
- 3 eggs
- 3/4 cup (6oz, 180ml) milk
View Full Recipe at Thyme for Cooking, the Blog
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 314g | |
| Calories 727 | |
| Calories from Fat 280 | 39% |
| Total Fat 31.49g | 39% |
| Saturated Fat 8.38g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 757mg | 252% |
| Sodium 313mg | 13% |
| Potassium 552mg | 16% |
| Total Carbs 77.09g | 21% |
| Dietary Fiber 4.8g | 16% |
| Sugars 3.98g | 3% |
| Protein 34.14g | 55% |
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