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Cold Rice-Vegetable Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.6666
Energy (kCal)809.639
Carbohydrates (g)32.4385
Total fats (g)73.0745
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine rice and vegetables in a large bowl. | 2. Combine remaining ingredients and mix with rice and vegetables. | 3. Chill. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    grain rice 2 cups cooked - - - -
    scallion 1/2 cup sliced 16.0 3.67 0.915 0.095
    green bell pepper 1 seeded chopped - - - -
    green pea 1 cup cooked 117.45 20.9525 7.859 0.58
    celery 1 cup diced 16.16 2.9997 0.6969 0.1717
    radish 1 cup sliced 18.56 3.944 0.7888 0.11599999999999999
    pimiento 2 canned drained diced - - - -
    olive oil 1/3 cup 636.48 0.0 0.0 72.0
    wine vinegar 2 -3 tablespoons 0.0 0.0 0.0 0.0
    tarragon 1/2 teaspoon dried 0.885 0.1507 0.0683 0.0217
    parsley 3 tablespoons chopped 4.104 0.7216 0.3386 0.0901
    salt - - - -
    pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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