Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
464
Calories
9g
Protein
15g
Fat
77g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | 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
- =
- 2 tablespoons olive oil
- 1 cup chopped leeks, white part only
- 1 medium yellow squash, diced
- 1 cup cooked fresh corn, cut from cob
- 3 cups cooked rice
- 2 teaspoons finely grated lemon zest
- salt and ground black pepper to taste
- =
Directions
1
Heat oil in large skillet over medium-high heat. Add leeks; cook until soft and golden, but not brown. Add squash and corn; cook 5 minutes. Stir in rice and lemon zest. Cook and stir 2 to 3 minutes or until thoroughly heated. Salt and pepper to taste.
Recipe sourced from
fandom