Photo: Andrew Ridley
Estimated Nutrition (whole recipe, rough)
459
Calories
12g
Protein
17g
Fat
69g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Walnut | 1 walnut half (4g) | 26 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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 cup sliced fresh mushrooms (about 2 ounces)
- 1 cup asparagus spears, cut into 1-inch pieces
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 3 cups cooked brown rice
- 3/4 cup walnuts, chopped and toasted
- 1/4 cup sliced green onions
- 1 tablespoon grated lemon peel
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- =
Directions
1
Saute mushrooms, asparagus and garlic in oil in large skillet over medium-high heat until tender, about 1 to 2 minutes. Add rice, walnuts, green onions, lemon peel, salt and pepper; heat thoroughly.
Recipe sourced from
fandom