Directions:
- Cook the rice according to the directions.
- Chop 2 of the eggs and use one for a garnish.
- Blanch the Carrots and Red Bell Pepper.
- Chop the celery in a processor along with the green onions, parsley and carrots.
- Put together the dressing: Mayo, curry and vinegar.
- Mix together and present in a Blue pottery bowl. The yellow contrast of the rice will make a beautiful presentation. Garnish with slices of the last hardboiled egg,.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 66.26 Kcal (277 kJ) | ||
| Calories from fat | 36.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.07g | 6% | |
|---|---|---|---|
| Cholesterol | 78.67mg | 26% | |
| Sodium | 95.52mg | 4% | |
| Potassium | 90.9mg | 2% | |
| Total Carbs | 4.21g | 1% | |
| Sugars | 1.63g | 7% | |
| Dietary Fiber | 0.85g | 3% | |
| Protein | 3.18g | 6% | |
| Vitamin C | 7.1mg | 12% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 2.7mg | 15% | |
| Calcium | 23.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 114.92 Kcal (481 kJ) | ||
| Calories from fat | 63.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.06g | 6% | |
|---|---|---|---|
| Cholesterol | 136.45mg | 26% | |
| Sodium | 165.66mg | 4% | |
| Potassium | 157.66mg | 2% | |
| Total Carbs | 7.3g | 1% | |
| Sugars | 2.83g | 7% | |
| Dietary Fiber | 1.47g | 3% | |
| Protein | 5.52g | 6% | |
| Vitamin C | 12.4mg | 12% | |
| Vitamin A | 0.5mg | 10% | |
| Iron | 4.8mg | 15% | |
| Calcium | 40.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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