Salmon and Pineapple Yogurt Rice Recipe
http://hungryjenny.blogspot.com/2010/10/7-days-of-total-yogurt.html
Ingredients
- 200g tinned salmon
- 4 pineapple slices, chopped
- 6 tbsp low fat natural yogurt
- Juice of 1 small orange
- 1 orange pepper, chopped
- 2 tbsp red onion, chopped
- 2 tbsp pumpkin seeds
- Handful of fresh coriander, chopped
- 100g basmati rice
Directions
- Cover the rice with water in a pan, bring to the boil, then cover and simmer for 20 minutes.
- Stir the yogurt with the orange juice and set aside.
- Toss the rest of the ingredients in a large bowl.
- Add the cooked rice, then mix in the yogurt mixture.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1045g | |
| Recipe makes 2 servings | |
| Calories 758 | |
| Calories from Fat 81 | 11% |
| Total Fat 9.12g | 11% |
| Saturated Fat 1.85g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 47mg | 2% |
| Potassium 1298mg | 37% |
| Total Carbs 167.34g | 45% |
| Dietary Fiber 14.6g | 49% |
| Sugars 95.03g | 63% |
| Protein 15.3g | 24% |
