Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
690
Calories
41g
Protein
16g
Fat
98g
Carbs
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Swiss Cheese | 1 oz (28g) | 108 |
| Yogurt | 170g plain Greek | 100 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- =
- 4 cups cooked rice, cooled
- 1 cup (4 ounces) grated Fontina or Swiss cheese
- 1/2 cup chopped celery
- 12 cherry tomatoes, halved
- 1 small zucchini, cut lengthwise into thin strips 1-inch long
- 1/2 cup sliced pitted ripe olives
- 1/4 cup chopped onion
- 1/4 teaspoon crushed basil leaves
- 1/4 teaspoon crushed oregano leaves
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon garlic powder
- 1/2 cup mayonnaise
- 1/2 cup plain yogurt
- 1 teaspoon white wine vinegar
- 1/2 teaspoon salt
- =
Directions
1
Combine rice, cheese, celery, tomatoes, zucchini, olives, onion, basil, oregano, pepper and garlic powder in large bowl.
2
Blend mayonnaise, yogurt, vinegar and salt; toss with rice mixture. Chill. Serve on salad greens, if desired. One-fourth cup of the dressing can be set aside to use as garnish.
Recipe sourced from
fandom