Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
744
Calories
40g
Protein
29g
Fat
82g
Carbs
Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Malt | 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 cup Black eyed peas, cooked
- 2 cup Texmati rice, cooked
- 1 cup Tomatoes, diced
- 1/2 cup Zucchini, diced
- 1/2 cup Country ham, diced
- 1/4 cup Shallots, minced
- 2 tbsp Garlic, minced
- 1/4 cup Scallion whites, minced
- 2 tsp Thyme, chopped
- 2 tbsp Cilantro, chopped
- 2 tbsp Basil, chopped
- 2 Canned chipotle chilies chopped
- 2 tbsp Malt vinegar
- 2 tbsp Lemon juice
- 1/3 cup Extra virgin olive oil
- Salt, to taste
- =
Directions
1
Combine all ingredients.
2
Allow to marinate for at least two hours.
3
To serve: place ¼ cup greens on each plate and top with 1/3 cup of the black eyed pea rice salad.
Recipe sourced from
fandom