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Nutty Rice Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)88.8026
Energy (kCal)2181.9568
Carbohydrates (g)72.2677
Total fats (g)183.3065
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Salad: In a small saucepan, bring water and rice to a boil. Reduce heat to low. Cover and cook 20 minutes or until done. Meanwhile, cut asparagus into 1/2" sections and blanch. Chop red pepper, green onion, peanuts and parsley. Zest and section orange. Mix all ingredients together including orange zest (quantity to your liking), but not orange slices. Refrigerate. | 2. Dressing: Whisk ingredients together and spoon over servings of rice salad as desired. Serve with orange sections. | 3. Time to make includes prep and cook times. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    grain wild rice 3/4 cup blend 201.7333 0.0 44.88 1.1333
    cold water 1 1/2 1/2 0.0 0.0 0.0 0.0
    asparagus spear 8 201.7333 0.0 44.88 1.1333
    red pepper 1/2 0.625 0.1377 0.0292 0.0069
    water chestnut 1/4 cup sliced 201.7333 0.0 44.88 1.1333
    green onion 2 38.34 8.1508 1.3774 0.6674
    peanut 1 cup roasted 827.82 23.5498 37.668 71.8904
    parsley 2 tablespoons 2.736 0.4811 0.2257 0.06
    orange 1 1.7625 0.4406 0.0352 0.0045
    orange juice 1/4 cup 27.9 6.4479999999999995 0.434 0.124
    lemon juice 1/4 cup 13.42 4.209 0.2135 0.1464
    brown sugar 3 tablespoons 102.6 26.4843 0.0324 0.0
    soy sauce 3 tablespoons 25.44 2.3664 3.9072 0.2736
    vegetable oil 1/2 cup 939.58 0.0 0.0 109.0
    red pepper flake 1/2 teaspoon 201.7333 0.0 44.88 1.1333

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



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