Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
531
Calories
14g
Protein
24g
Fat
67g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lime | juice of 1 lime (44ml) | 11 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salad | 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
- =
- 1 lrg garlic clove crushed
- 1 tbl olive oil
- 1/4 cup lime juice
- 1/4 cup dill weed
- For the Salad:
- 1 cup uncooked brown rice cooked and cooled
- 1/3 cup chopped scallions
- 1 med cucumber peeled
- 1/3 cup fresh parsley sprigs packed
- 1/2 lb lowfat feta cheese crumbled
- Fresh-ground pepper to taste
- =
Directions
1
Mix all the ingredients for the vinaigrette and reserve.
2
Combine all the ingredients for the salad.
3
Add the vinaigrette and mix thoroughly.
4
The vinaigrette can be added well in advance of serving.
Recipe sourced from
fandom