Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
458
Calories
7g
Protein
12g
Fat
75g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black 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 cup chopped onion
- 2 tablespoons butter or margarine
- 2 tablespoons wine vinegar
- 1 teaspoon dried basil
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 cups cooked rice
- 2 medium fresh tomatoes, cut into eighths
- =
Directions
1
Cook onion in butter until tender. Blend in wine vinegar, basil, sugar, salt and pepper. Add rice and tomatoes. Heat thoroughly, tossing gently.
Recipe sourced from
fandom