Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
549
Calories
8g
Protein
15g
Fat
102g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Apple | 1 medium (182g) | 95 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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 1/2 cups vegetable stock
- 1 cup short-grain brown rice
- 1 Tbs. fresh lemon juice
- 1 medium-sized Granny Smith apple, peeled and diced
- 1 Tbs. olive oil
- 1 clove garlic, minced
- 1/2 cup sliced scallions
- 1 stalk celery, thinly sliced
- 3/4 cup dried cranberries
- 3 Tbs. chopped Italian parsley
- =
Directions
1
1. Heat stock in saucepan over medium heat until boiling. Stir in rice, and bring to second boil. Reduce heat to low, cover and cook for 40 minutes, stirring occasionally.
2
2. Meanwhile, drizzle lemon juice over diced apple, and set aside.
3
3. Heat oil in medium-sized saucepan over medium-high heat for 1 minute. Add garlic, scallions and celery, and sauté for 3 minutes. Add cooked rice, diced apple, cranberries and parsley. Mix thoroughly, reduce heat to low and cook 8 minutes.
Recipe sourced from
fandom