Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
532
Calories
25g
Protein
15g
Fat
76g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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 cup cooked rice, cooled to room temperature
- 1 large fresh tomato, peeled and diced
- 1/2 cup chopped parsley
- 1/3 cup sliced green onions
- 1/4 cup chopped mint
- 2 cloves garlic, minced
- 3 tablespoons plain nonfat yogurt*
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/4 teaspoon ground white pepper
- 2 to 3 large cucumbers, peeled
- =
Directions
1
Combine rice, tomato, parsley, onions, mint, garlic, yogurt, lemon juice, oil and pepper in large bowl. Cover and chill.
2
*Cut cucumber crosswise into 1/2-inch slices; hollow out center of each slice, leaving bottom intact.
3
Fill each cumcumber slice with scant tablespoon rice mixture.
Recipe sourced from
fandom