Photo: K8
Estimated Nutrition (whole recipe, rough)
739
Calories
24g
Protein
36g
Fat
83g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Lima Bean | 1/2 cup (85g) cooked | 108 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 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 tablespoon vegetable oil
- 1 medium onion, chopped
- 1 16-ounce package frozen Italian style vegetables, thawed
- 1 16-ounce package frozen lima beans, thawed
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- 3 cups cooked rice
- 2 medium tomatoes, chopped
- 1/3 cup Parmesan cheese
- 1 tablespoon chopped fresh parsley
- =
Directions
1
Heat oil in large skillet over medium-high heat until hot. Add onion, vegetables and lima beans, cook and stir about 5 minutes or until tender. Stir in salt, garlic powder and oregano. Cook and stir 5 to 7 minutes or until tender. Stir in rice and tomatoes. Sprinkle with Parmesan cheese; garnish with parsley.
Recipe sourced from
fandom