Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
515
Calories
18g
Protein
24g
Fat
60g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Bell Pepper | 1 medium (119g) | 31 |
| Asparagus | 6 spears (90g) | 27 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Garlic | 1 clove (3g) | 4 |
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
- 1 clove garlic, minced
- 1 bunch asparagus spears, cut into 1-inch pieces
- 2 portabello mushrooms, cut into small strips
- 1 red bell pepper, chopped
- 3 cups cooked rice
- 1/2 cup grated Asiago cheese
- =
Directions
1
Heat oil in large skillet over medium heat until hot. Add garlic, asparagus, mushrooms and pepper; cook and stir 5 to 10 minutes, or until vegetables are tender. Add rice and cheese. Stir until well blended; heat thoroughly.
Recipe sourced from
fandom