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Curried Rice and Bean Salad

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)105.3033
Energy (kCal)2726.5
Carbohydrates (g)547.0475
Total fats (g)15.8809
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix yogurt, and curry powder together in a small bowl; season to taste with salt and black pepper. | 2. Combine remaining ingredients in a salad bowl. | 3. Pour dressing over salad and toss to mix. | 4. Marinate salad, refrigerated, for 2 hours, before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    brown rice 3 cups cooked 1720.62 362.5152 34.2702 13.1772
    red kidney bean 1 1/2 cups cooked 910.8 165.048 67.2612 0.69
    green onion 4 chopped 76.68 16.3016 2.7548 1.3348
    green bell pepper 1/2 diced - - - -
    celery rib 2 diced - - - -
    parsley 1/4 cup chopped 5.4 0.9495 0.4455 0.1185
    plain nonfat yogurt 1/2 cup - - - -
    curry powder 2 teaspoons 13.0 2.2332 0.5716 0.5604
    black pepper - - - -
    salt - - - -

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



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