Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
621
Calories
25g
Protein
23g
Fat
82g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Pea | 1/2 cup (72g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 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 olive oil, divided
- 2 cups broccoli florets
- 1 cup frozen green peas
- 1/2 cup chopped yellow pepper
- 1/2 cup chopped green pepper
- 1 cup cooked aromatic rice
- 1 cup cooked medium grain white rice
- 1 cup cooked brown rice
- 1 medium tomato, seeded and chopped
- 3 tablespoons red wine vinegar
- 1 teaspoon dried basil
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon seasoned salt
- 2 tablespoons grated Parmesan cheese
- =
Directions
1
Stir-fry broccoli in 1 tablespoon olive oil 3 minutes. Add peas and peppers; continue to cook until vegetables are tender crisp. Remove from heat; add rice and tomatoes.
2
Combine vinegar, remaining 3 tablespoons olive oil, basil, pepper and salt; toss to combine. Sprinkle with Parmesan cheese. Serve at room temperature or chilled.
Recipe sourced from
fandom