Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
526
Calories
12g
Protein
16g
Fat
90g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| White Cabbage | 1 cup shredded (89g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- =
- 1 1/2 cups uncooked quick-cooking brown rice
- 2 cups freshly cooked or thawed frozen corn kernels
- 1 1/2 cups finely shredded white cabbage 2 1/4-oz. jar pitted green olives, chopped ( 1/3 cup)
- 2 scallions, minced ( 1/3 cup)
- 1 medium red bell pepper, finely diced ( 3/4 cup)
- 1/4 cup chopped fresh parsley or dill
- 2 Tbs. olive oil
- 2 Tbs. fresh lemon juice
- 1 tsp. salt
- 3/4 tsp. freshly ground pepper
- =
Directions
1
Cook rice according to package directions. Set aside to cool several minutes.
2
In large bowl, combine rice with remaining ingredients. Toss until well mixed and serve at room temperature.
Recipe sourced from
fandom