Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
418
Calories
11g
Protein
19g
Fat
48g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chives | 1 tbsp (3g) | 1 |
| 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
- =
- 1/4 cup vegetable oil
- 1/4 cup tarragon vinegar
- 2 hard-cooked eggs, chopped
- 3 tablespoons chopped pimiento
- 1 tablespoon chopped fresh parsley
- 1 tablespoon minced chives
- 2 teaspoons minced capers (optional)
- 3/4 teaspoon salt
- 1/4 teaspoon garlic salt
- 1/4 teaspoon ground black pepper
- 3 cups hot cooked rice
- =
Directions
1
Blend oil and vinegar with eggs, pimiento, parsley, chives, capers, salt, garlic salt and pepper. Allow to stand 30 minutes to blend flavors. Pour over hot rice; serve.
Recipe sourced from
fandom