Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
620
Calories
54g
Protein
12g
Fat
76g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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
- =
- 3 cups hot cooked rice (cooked in chicken broth)
- 2 6-ounce jars marinated artichoke hearts, drained and coarsely
- chopped, reserving liquid
- 1 cup (4 ounces) sliced fresh mushrooms
- 1/2 cup sliced green onions
- 1/2 cup chopped red or yellow pepper
- 1/4 cup grated Parmesan cheese
- 1/8 teaspoon ground white pepper
- 1 1/2 tablespoons white wine vinegar
- Lettuce leaves
- =
Directions
1
Combine hot rice, artichoke hearts, mushrooms, onions, cheese and pepper.
2
Combine reserved liquid from artichokes and vinegar; shake to combine. Drizzle over salad. Spoon into individual lettuce-lined salad plates
Recipe sourced from
fandom