Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Yogurt | 170g plain Greek | 100 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
| Bean | 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 cup brown rice
- 1 med onion -- chopped
- 1/2 cup plain lowfat yogurt
- 3 tbsp cold water
- 1 1/2 tbsp low sodium soy sauce
- 3/4 tsp garlic powder
- 1/4 tsp pepper
- 3/4 tsp ginger
- 2 cup cooked shrimp
- 1 1/2 cup green beans -- cut
- 1 cup bean sprouts
- 1 cup red and green bell peppers
- chopped
- =
Directions
Preparation: bring rice, chopped onion and 2 cups of water to a boil in a medium saucepan; cover and simmer 45 minutes until the rice is tender and the water is absorbed. Blanch (or thaw) cut fresh (or frozen) green beans. Whisk together the yogurt, water, soy sauce, garlic powder, pepper and ginger in a small bowl and set aside. Sort and clean the shrimp. To serve: photo shows salad served on a bed of rice