Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
567
Calories
16g
Protein
25g
Fat
74g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Red Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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 tablespoon olive oil
- 1 cup chopped red onion
- 1 red bell pepper, chopped
- 1 clove garlic, minced
- 3 cups cooked rice
- 1/2 cup dried tomatoes, softened* and cut into julienned strips
- 1 4-1/2-ounce can sliced black olives
- 1 tablespoon chopped fresh parsley
- 1 1/2 teaspoons dried oregano leaves
- 1/2 cup crumbled feta cheese
- 1 tablespoon lemon juice
- 1/4 teaspoon ground black pepper
- Fresh oregano for garnish
- =
Directions
1
Heat oil in large skillet over medium-high heat until hot.
2
Add onion, red bell pepper and garlic; cook and stir until onion is tender. Stir in rice, tomatoes, olives, parsley and oregano; heat thoroughly.
3
Remove from heat; add cheese, lemon juice and black pepper. Stir until well blended. Garnish with oregano. Serve immediately.
Recipe sourced from
fandom