Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
662
Calories
41g
Protein
19g
Fat
78g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | 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
- =
- 2 tablespoons olive oil
- 2 tablespoons dry white wine
- 1 tablespoon red wine vinegar
- 2 teaspoons chopped fresh parsley
- 1/4 teaspoon sugar
- 1/8 teaspoon salt
- 1/8 teaspoon basil leaves
- 3/4 cup broccoli florets
- 3/4 cup diagonally sliced yellow squash
- 1/2 cup chopped red pepper
- 1/4 cup julienned carrots
- 2 cups cooked rice (cooked in chicken broth), cooled
- Lettuce leaves
- =
Directions
1
Dressing: combine oil, wine, vinegar, parsley, sugar, salt and basil in screw-top jar.
2
Pour dressing over broccoli, squash, pepper and carrots in shallow dish. Cover and chill 2 to 3 hours. Add rice; toss lightly. Serve on lettuce leaves.
Recipe sourced from
fandom