Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
413
Calories
13g
Protein
11g
Fat
68g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Red Grape | 1/2 cup (76g) | 62 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| 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
- =
- 3 cups cooked medium grain brown rice
- 1 cup red grape tomatoes; sliced in half
- 1/3 cup pitted Kalamata olives, sliced
- 1/4 cup Feta vinaigrette dressing
- Salt and freshly-ground pepper to taste
- Romaine leaves
- =
Directions
1
Combine rice, tomato halves, olives and vinaigrette in a large mixing bowl. Season with salt and pepper. Serve with whole Romaine leaves, which can be used like taco shells to hold filling. Alternatively, arrange Romaine leaves on a platter and place rice mixture on top of greens. Chill.
Recipe sourced from
fandom