Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 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 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Grapefruit | 1/2 fruit (123g) | 52 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Watercress | 1 cup (34g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Chicory Leaves | 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
- =
- 2 cup Cooked rice
- 6 Green onions, finely chopped
- 1 Green bell pepper
- -- finely chopped
- 1/4 cup Mayonnaise
- 1/4 cup Chopped parsley
- Salt and pepper to taste
- 1 Orange, peeled, pith removed
- -- separated into segments
- 1 Grapefruit
- -- prepared as for orange
- Chicory leaves
- Watercress
- =
Directions
1 Combine rice, onions, green pepper, mayonnaise, parsley, salt and pepper in medium bowl.
2 Pack into lightly oiled 8-inch-diameter ring mold; chill 2 hours or until firm.
3 Gently invert ring mold onto col serving plate and carefully turn out rice mixture.
4 (replace any rice that may come loose from the ring).
5 Arrange orange and grapefruit segments around edge of plate.
6 Arrange chicory leaves and watercress in center of ring.
7 Refrigerate until ready to serve