Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
291
Calories
7g
Protein
2g
Fat
63g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Salad Dressing | not in our table | 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
- =
- 6 cups cooked rice
- 2 15-ounce cans garbanzo beans, drained and rinsed
- 2 tomatoes, seeded and chopped
- 1 medium-size red onion, chopped
- 1/3 cup sliced black olives
- 1/2 teaspoon dried basil leaves
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup prepared viniagrette salad dressing
- =
Directions
1
Combine rice, beans, tomatoes, onion, olives, basil, thyme, rosemary, salt and pepper in large bowl. Pour dressing over salad. Toss to thoroughly coat. Serve immediately.
Recipe sourced from
fandom