Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
693
Calories
49g
Protein
26g
Fat
66g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- =
- 3 cups cooked rice
- 1 1/2 cups cooked chicken, cut into strips
- 2 medium tomatoes, seeded and chopped
- 1/2 cup thinly sliced celery
- 1/4 cup sliced green onions
- 2 tablespoons chopped fresh parsley
- 3 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh dill or 1-1/2 teaspoons dried dill weed
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons grated Parmesan cheese (optional)
- =
Directions
1
Combine rice, chicken, tomatoes, celery, onions and parsley in large bowl; set aside.
2
Combine vinegar, oil, mustard, dill, garlic, salt, pepper and Parmesan cheese in small jar with lid. Shake to combine. Pour dressing over rice mixture; toss lightly. Cover and chill for 1 to 2 hours.
Recipe sourced from
fandom