Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
871
Calories
13g
Protein
51g
Fat
102g
Carbs
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Rice | 1 cup cooked (158g) white | 206 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Red Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery Seed | 1 stalk (40g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| 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
- =
- 9 Cups Cooked Wehani rice or long grain brown rice (3 cups raw)
- 3 Cups Plum tomatoes, cut in small dice
- 3 oz Diced red onion
- 3 Tbsp Japapeno pepper,chopped finely
- ¾ Cup Chopped cilantro
- ¼ Cup Fresh lime juice
- ¾ Cup Celery seed
- 1 tsp Salt
- ½ tsp Freshly ground pepper
- ¾ Cup Olive oil
- 3 Pounds California Avocados, halved
- 4 Mixed baby greens
- Grilled vegetables* - as needed for garnish
- *Such as bell pepper, yellow squash, tiny eggplant
- =
Directions
1
Mix cooked rice with next 8 ingredients; thoroughly fold in olive oil. Reserve.
2
JUST BEFORE SERVICE
3
Slice avocado halves 1/4-inch thick, keeping each half separate. Cover tightly with plastic wrap.
4
Line a serving plate with 1-1/2 cups greens. Top with 1 cup rice salad, then avocado slices from 1 avocado half. Garnish plate with grilled vegetables.
Recipe sourced from
fandom