Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
458
Calories
11g
Protein
15g
Fat
72g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| 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
- =
- 1 1/2 cups cooked rice, cooled to room temperature
- 2 large tomatoes, cut into wedges
- 1 cup sliced fresh mushrooms
- 1/4 cup green bell pepper strips
- 1/4 cup sliced green onions
- 1 tablespoon chopped fresh parsley or cilantro
- 2 tablespoons vegetable oil
- 2 tablespoons white vinegar
- 1 clove garlic, minced
- 1/4 teaspoon basil leaves
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- lettuce leaves
- =
Directions
1
Combine rice, tomatoes, mushrooms, green pepper, onions and parsley in large bowl. Combine oil, vinegar, garlic, basil, salt and pepper in small bowl. Pour over rice mixture and toss lightly. Serve on lettuce leaves.
Recipe sourced from
fandom