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Rice and Nut Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)81.9992
Energy (kCal)3355.8655
Carbohydrates (g)313.2896
Total fats (g)202.7008
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put the olive oil, lemon juice, salt and pepper in a screw top jar and shake vigorously until thickened. | 2. Mix together the soaked fruits, rice, nuts, peaches, cucumber, beans and olives. | 3. Pour the dressing over and toss thoroughly. | 4. Serve on a bed of shredded crisp lettuce or endive. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    salt pepper 100.8667 0.0 22.44 0.5667
    sultana 4 ounces soaked 100.8667 0.0 22.44 0.5667
    currant 2 ounces soaked 35.7204 8.7203 0.7938 0.2325
    brown rice 10 ounces cooked 1029.0866 216.8169 20.4967 7.8812
    almond 3 ounces chopped 751.8285 0.0 0.0 85.0485
    walnut 2 ounces chopped 501.219 0.0 0.0 56.699
    cashew nut 2 ounces chopped 313.551 17.1177 10.3307 24.863000000000003
    peach juice chunky 15 ounces drained chopped 100.8667 0.0 22.44 0.5667
    cucumber 1/4 cubed 3.99 0.7182 0.1962 0.0532
    red kidney bean 4 ounces cooked 374.2133 67.812 27.6351 0.2835
    black olive 6 pitted 100.8667 0.0 22.44 0.5667

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



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