Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Olive | 1 large (4g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Water | not in our table | 0 |
| Catfish | 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
- =
- 3 cups cooked rice
- 2 cups water
- 4 6-ounce farm-raised catfish fillets, cut into 1-inch cubes
- 2 carrots, pared and thinly sliced
- 2 green onions, thinly sliced
- 1 red bell pepper, diced
- 1/3 cup bottled lemon juice
- 1/3 cup olive or vegetable oil
- 1 teaspoon dill weed
- 1/4 teaspoon lemon pepper
- 4 ounces snow peas
- Lettuce leaves
- Cashews (optional)
- =
Directions
Bring water to boil in large skillet. Reduce heat; stir in fish and carrots. Cook 5 minutes or until fish flakes with fork. Remove from heat and drain.
Combine rice, fish, carrots, green onions and red pepper in large bowl. Combine lemon juice, oil, dill, salt and lemon pepper in 1 cup measure or jar; pour over salad. Chill. Just before serving, stir in snow peas. Serve on lettuce. Garnish with cashews, if desired.