Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
383
Calories
5g
Protein
14g
Fat
54g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
| Radicchio | 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
- 2 cups FOR THE VINAIGRETTE:
- ½ cups Packed Flat-leaf Parsley Leaves
- 3 Tablespoons Olive Oil
- ½ Tablespoons Fresh Lemon Juice
- 1 clove Rice Wine Vinegar
- 1 head Garlic, Crushed
- 1 can Kosher Salt And Freshly Ground Black Pepper
- 2 stalks FOR THE SALAD:
- 1 cup Radicchio, Cored, Leaves Coarsely Torn Or Sliced
- 1 Kosher Salt And Freshly Ground Black Pepper, To Taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes