Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
525
Calories
15g
Protein
24g
Fat
64g
Carbs
What these numbers assume — 10 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 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| 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 sun-dried tomatoes (oil packed), chopped
- 3 tablespoons oil from jar of sun-dried tomatoes
- 3 cups medium grain cooked rice
- 1 small red onion, chopped
- 1/2 cup drained, pitted and halved Kalamata olives
- 2 (4-ounce) packages crumbled Feta cheese with garlic and herbs
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 (6 ounce) package baby spinach leaves, thinly sliced
- =
Directions
1
Combine sun-dried tomatoes, oil and rice. Stir in onion, olives, cheese, salt and pepper. Add spinach and toss gently to combine.
Recipe sourced from
fandom