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Roast Capsicum (Pepper) and Chickpea Rice Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)115.6858
Energy (kCal)3688.7038
Carbohydrates (g)727.7436
Total fats (g)38.9291
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pre-heat oven to 180ºC. | 2. Place capsicums and garlic on a baking tray and cook for 20 minutes. | 3. Remove garlic and cook capsicums for a further 10 minutes until skin blisters and blackens. Then remove and leave to sit for five minutes. | 4. Place rice, chickpeas, corn, parsley and basil in a large bowl. | 5. Remove skin and seeds from capsicums, dice, add to rice mixture and mix well. | 6. Remove skin from garlic and chop well. | 7. Place in a jar and add the oil, vinegar and sugar, screw on the lid and shake well. | 8. Pour over rice salad and mix well. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red capsicum 2 - - - -
    garlic clove 6 - - - -
    brown rice 4 cups cooked 2294.16 483.3536 45.6936 17.5696
    chickpea 1 can drained rinsed 1133.4333 188.7556 61.3793 18.1109
    corn 1 can sweet 186.9565 40.6522 7.1087 2.9348
    parsley 1/2 cup chopped 10.8 1.899 0.8909999999999999 0.237
    basil 1/2 cup chopped 2.76 0.318 0.37799999999999995 0.0768
    macadamia nut oil 2 tablespoons - - - -
    balsamic vinegar 3 tablespoons 42.24 8.1744 0.2352 0.0
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0

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



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