Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Spinach | 1 cup raw (30g) | 7 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Coriander | not in our table | 0 |
| Peppermint | 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
- 1 liter yogurt
- 2 tablespoons uncooked rice
- 1 egg
- 1 bunch of spinach
- 1 bunch of dill
- 1 bunch of coriander
- 1 bunch of mint
- Boiled peas (optional)
Directions
Stir yogurt to remove lumps, then pour into a pot.
Add rice and egg, and thoroughly mix.
Set pot over low heat. Mix continuously and slowly until it boils (otherwise the yogurt and eggs may curdle).
While the mixture is boiling, chop the greens. Add these into the yogurt mixture, and boil again for about 5 minutes.
Stir in peas, if using.
Serve in plates or glasses, adding salt to taste.