Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
420
Calories
10g
Protein
15g
Fat
63g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- =
- 2 tablespoons white wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon vegetable oil
- 2 teaspoons chopped fresh dill*
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 cups cooked rice, cooled
- 1 medium-size red pepper, chopped
- 1/2 pound snow peas, julienned
- =
Directions
1
Combine vinegar, lemon juice, oil, dill, salt and pepper in large bowl. Add rice, red pepper and snow peas; toss. Serve chilled.
Recipe sourced from
fandom