Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
361
Calories
8g
Protein
1g
Fat
82g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Yellow Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Peppermint | 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 water
- 1 1/2 cups jasmine rice, rinsed and drained
- 1/2 cup thinly sliced scallions
- 1/2 cup chopped yellow bell peppers
- 1/2 cup dried currants
- 3 Tbs. chopped fresh mint plus mint leaves for garnish
- Juice of 1 lemon
- 1/4 tsp. sea salt
- 1/8 tsp. coarsely ground black pepper
- =
Directions
1
1. Bring water to a boil in saucepan, add rice, and bring to a second boil over medium-high heat. Reduce heat to low, cover and simmer 10 minutes.
2
2. Add scallions, bell peppers, currants and mint. Stir, and add lemon juice, salt and pepper.
3
3. Cover, and cook 10 minutes or until rice is tender. Fluff with a fork, and keep warm until ready to serve.
Recipe sourced from
fandom