Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
638
Calories
44g
Protein
24g
Fat
60g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Olive | 1 large (4g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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
- =
- 4 1/2 cups hot cooked rice (cooked in chicken broth)
- 1/4 cup vegetable oil
- 2 tablespoons vinegar
- 1 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/2 cup mayonnaise
- 2 tablespoons prepared mustard
- 1 1/2 cups sliced celery
- 1 cup sliced ripe olives
- 1 small onion, minced
- 1/4 cup chopped dill pickles
- 1/4 cup chopped pimientos
- 2 hard-cooked eggs, diced
- =
Directions
1
Place rice in large bowl. Blend oil, vinegar, salt and pepper in small bowl; pour over hot rice. Mix well; set aside to cool.
2
Combine mayonnaise and mustard; stir into rice mixture. Add celery, olives, onion, pickles and pimientos; mix well. Gently stir in eggs, Serve chilled.
Recipe sourced from
fandom