Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
349
Calories
23g
Protein
2g
Fat
61g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Yogurt | 170g plain Greek | 100 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Sweet Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Relish | 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
- =
- 3 cups cooked rice, cooled
- 1 cup grated carrots
- 1 cup sliced celery
- 1/3 cup sweet pickle relish
- 3/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Lettuce leaves
- 1 cup sour cream
- 1/2 teaspoon sweet basil
- =
Directions
1
Combine rice, carrots, celery, pickle relish, salt and pepper in large bowl.
2
Toss lightly; chill.
3
Serve on lettuce leaves.
4
Blend basil into sour cream; spoon over salad.
Recipe sourced from
fandom