Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 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 |
| Turkey | 100g cooked | 189 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mango | 1 cup diced (165g) | 99 |
| Orange | 1 medium (131g) | 62 |
| Red Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water Chestnut | 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 chicken broth
- 1 1/2 cups long-grain brown rice
- 1 1/2 tbsp. red wine vinegar
- 2 tbsp. orange juice
- 3 tbsp. oil
- salt
- pepper
- 1/2 tsp. ground ginger
- 1/2 tsp. grated orange rind
- 3 cups cooked diced turkey
- 1/8 cup chopped red onion
- 1 can (8 oz.) water chestnuts, drained and sliced
- 1/4 cup chopped parsley
- 1 ripe mango, peeled and diced
- =
Directions
In a large, heavy saucepan, bring the broth to a boil. Add the rice, cover, and cook over low heat 40-45 minutes or until just tender. Transfer to a large bowl, fluff with a fork and cool. While rice is cooking, whisk together the vinegar, orange juice, oil, salt, pepper, ginger and orange rind. Add 3 tbsp. of dressing to turkey. Add the onion and mix well. Toss the turkey mixture with the rice and remaining dressing. Add the water chestnuts, parsley and mango and mix lightly.