Photo: Swathi Handique
Estimated Nutrition (whole recipe, rough)
698
Calories
38g
Protein
32g
Fat
63g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Turmeric | 1 tsp ground (3g) | 9 |
| 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 cup uncooked brown rice
- 2 1/2 cups vegetable or chicken stock
- 1 onion, finely chopped
- 1 green pepper, finely chopped
- 3 garlic cloves, finely chopped
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tsp curry powder
- =
Directions
1
Add the water to a large pot and bring to a boil. Add all the ingredients. Reduce to a simmer, cover and cook until water has been absorbed into rice. Average cooking time is 60 minutes. Let stand for 10 minutes and fluff with fork. Recipe reprinted with permission from HealthRecipes.com
Recipe sourced from
fandom