Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
421
Calories
13g
Protein
2g
Fat
83g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Celery | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Cider | 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
- =
- 4 cups cooked, short grain, brown rice
- 1/2 cup cider or wine vinegar
- 1 green pepper, chopped
- 1/4 tsp mustard powder
- 2 stalks celery, chopped
- 1 large tomato, chopped
- 6 green onions, finely chopped
- 1 tsp tarragon
- 1 small zucchini, chopped
- 5 tbsp diced pimiento
- 1 cup cooked green peas
- 1/4 cup chopped parsley
- =
Directions
1
Serve plain as a main dish, or piled on lettuce leaves and garnished with tomatoes and watercress. Preparation time is 30 min. with 2 hours to chill. Recipe reprinted with permission from HealthRecipes.com
Recipe sourced from
fandom