Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
696
Calories
25g
Protein
16g
Fat
119g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Apple | 1 medium (182g) | 95 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 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
- =
- 1/2 cup nonfat plain yogurt
- 1 tablespoon olive oil
- 2 teaspoon sugar
- 1 teaspoon curry powder
- 4 cups cooked basmati rice
- 1/2 cup peeled and chopped apple
- 1/3 cup chopped green onions
- 1/4 cup raisins
- 2 tablespoon snipped fresh chives
- salt and pepper
- 3 cups torn lettuce
- =
Directions
1
Cook the rice well, until it is light and fluffy, and then leave to cool to room temperature.
2
Mix the yogurt, oil, sugar, and curry poweder to gether in a medium bowl, beating well. You can use a whisk if necessary.
3
When the mixture is even, add the rice, apple, green onions, raisins and chives and stir well, seasoning to taste with
4
salt and pepper.
5
Let the rice marinade for about 30 minutes before serving
6
This recipe serves 4.
Recipe sourced from
fandom