Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 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 |
| Bell Pepper | 1 medium (119g) | 31 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Chives | 1 tbsp (3g) | 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
- 2 cups cooked rice
- 1 cup olive oil
- juice of 1 lemon
- 1 tsp grated lemon rind
- salt to taste
- pepper to taste
- dash of cayenne
- 1½ cups frozen corn kernels
- 1 cup fresh, flaked crabmeat
- 1 red pepper, seeded, cut in fine strips
- 1 green pepper, seeded, cut in fine strips
- ¼ cup chopped chives
- 6 sweet gherkins, coarsely chopped
- 10 walnuts, chopped
Directions
Heat rice in top of double boiler.
Add oil and mix well.
Add lemon juice, rind, salt, pepper and cayenne.
Allow to cool to room temp.
In med saucepan, boil corn kernels in salted water 2 min only.
Transfer to colander and rinse with cold water until corn is well chilled.
When rice is cool, add remaining ingredients, except walnuts.
Toss to mix well.
Sprinkle walnuts on top.
Category:Cathy's Recipes
Category:Salad Recipes
Category:Rice Recipes
Category:Lemon juice Recipes
Category:Lemon peel Recipes
Category:Corn Recipes
Category:Crab Recipes
Category:Red bell pepper Recipes
Category:Green bell pepper Recipes
Category:Pickle Recipes
Category:Walnut Recipes