Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
791
Calories
64g
Protein
22g
Fat
86g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Peach | 1 medium (150g) | 59 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| 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
- 2 to 3 cups cooked roast pork cubes* (about 3/4 pound)
- 1 10-ounce package frozen green peas, thawed
- 1 cup sliced celery
- 1 4-ounce can sliced mushrooms, drained
- 1/4 cup chopped pimientos
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 teaspoon salt
- 1 teaspoon seasoned pepper
- 2 teaspoons lemon juice
- Lettuce leaves
- Peach halves for garnish (optional)
- =
Directions
1
Combine rice, pork, peas, celery, mushrooms and pimientos in large bowl. Blend sour cream, mayonnaise, salt and pepper; toss with rice mixture. Chill. Serve on lettuce leaves; garnish with peach halves, if desired.
Recipe sourced from
fandom