Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
713
Calories
33g
Protein
5g
Fat
140g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Wild Rice | 1 cup cooked (164g) | 166 |
| Yogurt | 170g plain Greek | 100 |
| Cherry | 1 cup (138g) | 87 |
| Mandarin Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Pecan | 1 half (4g) | 20 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| 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 cup cooked brown rice
- 1 cup cooked wild rice
- 1 cup dried tart cherries
- 1/4 cup celery
- 1/4 cup green onion
- 1/4 cup pecans
- 1/2 cup plain lowfat yogurt
- salt and pepper
- 11 oz canned mandarin oranges
- 1/2 cucumber
- =
Directions
1
In a large serving bowl, combine brown rice, wild rice, cherries, celery, green onions and pecans; mix well. Stir in yogurt. Season with salt and pepper. Arrange orange sections and cucumber slices in a decorative pattern on top of the salad. Refrigerate, covered, several hours to blend flavors before serving.
Recipe sourced from
fandom