Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
297
Calories
7g
Protein
1g
Fat
65g
Carbs
Counts 6 of 10 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Water | not in our table | 0 |
| Black-Eyed Pea | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cups cooked, cold long-grain brown rice
- 1 1/4 cups water
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1/4 tsp. freshly ground pepper
- 3 cups frozen black-eyed peas
- 1 butternut squash, about 1 lb., peeled, seeded and cut into cubes
- 1 red bell pepper, stemmed, seeded and finely chopped
- 1/2 tsp. hot-pepper sauce
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes