Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
554
Calories
26g
Protein
16g
Fat
79g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| 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 rice, cooled
- 1 10-ounce package frozen green peas, cooked and drained
- 1 1/2 cups sliced celery
- 1 cup cubed Cheddar cheese (1-4-inch cubes)
- 1/2 cup pimientos
- 1/4 cup minced onion
- 1 cup mayonnaise
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon seasoned pepper
- lettuce leaves
- sliced hard-cooked eggs for garnish (optional)
- tomato wedges for garnish (optional)
- =
Directions
1
Combine rice, peas, celery, cheese, pimientos and onion. Blend mayonnaise, lemon juice, salt and pepper to rice mixture; toss lightly. Serve on lettuce leaves and garnish with sliced hard-cooked eggs and tomato wedges, if desired.
Recipe sourced from
fandom