Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
519
Calories
46g
Protein
10g
Fat
60g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Egg | 1 large egg (50g) | 78 |
| Asparagus | 6 spears (90g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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 cups cooked rice, cooled
- 1 1/2 cups diced cooked chicken
- 1/2 cup thinly sliced celery
- 1 10-1/2-ounce can green asparagus, drained
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3/4 cup mayonnaise
- 1/2 teaspoon curry powder
- 6 whole large tomatoes
- =
Directions
1
Measure rice, chicken, celery and asparagus into bowl. Season with pepper and salt. Stir in mayonnaise mixed with curry. Chill.
2
Turn tomatoes, stem end down. Cut each one, not quite through to the stem end, into 6 equal sections. Spread sections apart. Season lightly with salt and pepper and fill with rice mixture. Serve on crisp greens, if desired.
Recipe sourced from
fandom