Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Cherry | 1 cup (138g) | 87 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Salad Dressing | 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
- =
- 1 1/2 to 2 pounds beef tenderloin
- 1/3 cup bottled Italian salad dressing
- 12 whole fresh mushrooms
- 2 small zucchini
- 6 cherry tomatoes
- 3 to 4 cups hot cooked rice, cooked in beef broth
- =
Directions
Cut meat in 1-1/4 to 1-1/2-inch cubes. Place in shallow dish and add salad dressing. Mix well. Cover and let marinate 30 minutes. If marinated longer, refrigerate.
Remove stems from mushrooms. Set mushroom caps aside; use stems another time. Cut zucchini into 12 half-inch crosswise slices. Remove stems from tomatoes. Remove meat from marinade.
Thread skewers alternately with vegetables using 3 pieces meat, 2 slices zucchini, 2 mushrooms, and ending with tomato on 10-inch skewers. Brush kabobs with remaining marinade. Broil about 3 minutes from source of heat 8 to 10 minutes, turning once. Serve on fluffy rice.