Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
507
Calories
14g
Protein
24g
Fat
62g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 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 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 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
- =
- 3 cups hot cooked rice
- 1/4 cup vegetable oil
- 2 tablespoons lemon juice
- 3/4 teaspoon seasoned pepper
- 1/2 teaspoon salt
- 1/2 teaspoon rosemary leaves, crushed
- 1/2 teaspoon ground oregano
- 1/2 teaspoon minced garlic
- 1/2 teaspoon mint leaves, crushed
- 1 small zucchini, thinly sliced
- 1 medium tomato, peeled, seeded, and chopped
- 4 ounces feta cheese, cut into small cubes (about 2/3 cup) (optional)
- =
Directions
1
Spoon rice into large mixing bowl. Blend oil, lemon juice, pepper, salt, rosemary, oregano, garlic and mint; stir into rice. Cover; let cool. Add zucchini, tomato and cheese. Serve at room temperature or chill before serving.
Recipe sourced from
fandom