Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
562
Calories
12g
Protein
35g
Fat
55g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Wild Rice | 1 cup cooked (164g) | 166 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
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 cup (7 ounce can) diced green chiles
- 1/4 cup white wine vinegar
- 1/3 cup vegetable oil
- 1 tablespoon Dijon mustard
- 3 cups cooked long-grain white or wild rice
- 1 cup chopped red bell pepper
- 1/2 cup (about 3) chopped green onions
- 1/2 cup chopped pecans
Directions
1
Combine chiles, vinegar, vegetable oil and mustard in small bowl.
2
Combine rice, bell pepper, green onions and pecans in medium bowl. Add chile mixture; toss to coat well. Cover; refrigerate for at least 1 hou
3
Category:Southwestern Recipes
4
Category:Southwestern Salads
Recipe sourced from
fandom