Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 200g (7oz) long grain rice
- 2 tablespoons lemon juice
- 250ml (9fl oz) boiling water
- 3 heaped tablespoons flat leaf parsley, finely chopped
- 2 spring onions, finely chopped
- 2 tablespoons shelled whole pistachios
- grated rind of half lemon
- 2 tablespoons olive oil
- 1 teaspoon salt
- pinch of black pepper
Directions
Wash rice and drain. Transfer to a medium sized saucepan. Add boiling water and 1 tablespoon olive oil, cover pan and boil for 10 minutes, give a quick stir, then lower heat and simmer for 10 minutes.
When the rice is cooked, transfer to a medium bowl and set aside to cool for 15 minutes.
To make the lemon dressing, in a medium bowl mix together the lemon juice, 1 tablespoon olive oil, grated lemon peel, salt and pepper.
Add the spring onions, parsley and pistachios to the rice. Stir in the lemon dressing and mix. Cover bowl. Refrigerate for 1 hour.
Category:Arabian Recipes
Category:Arabian Salads