Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
615
Calories
28g
Protein
18g
Fat
89g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bacon | 1 slice cooked (8g) | 43 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- =
- 2 cups cooked rice, cooled to room temperature
- 1 medium fresh tomato, chopped, drained
- 3/4 cup fresh broccoli flowerets, blanched
- 1/2 pound bacon, cooked, coarsely chopped, divided
- 1/3 cup mayonnaise
- 1 tablespoon milk
- 1 tablespoon sugar
- salt and ground black pepper
- spinach leaves
- =
Directions
1
Combine rice, tomato, broccoli and half of bacon in large bowl.
2
Combine mayonnaise, milk, sugar, salt and pepper in small bowl; pour over rice mixture and toss lightly. Serve on spinach leaves; garnish with remaining half of bacon.
Recipe sourced from
fandom