Nutritional Info please

[jazzyjas]

Hey can some one help me out

Does any one know the nutritional info on slurpies (it was coke flavored, full sugar)

Secondly can some enter the following recipe into mastercook for me?

Curried Rice Salad (adapted from Cooking Pleasures)

1 cup veg broth
1 cup water
3/4 cup rice (I use Jasmine rice)
1 Tablespoon tumeric
1/2 cup lite mayonnaise
3 tablespoons white wine vinegar
2 1/2 teaspoons curry powder
3/4 teaspoons cumin
1 (15 oz) can artichoke hearts, in water
1 cup cherry tomatoes, sliced crosswise
4 green onions, sliced (I used scallions is there a difference?)
3 Tablespoons fresh parsley, chopped

In med saucepan, combine broth, water, rice and tumeric. Bring to a boil over med-high heat. Reduce heat to low; cover and simmer 20 to 25 minutes or until rice is tendr and liquid is absorbed. Cool slightly.

Meanwhile, combine mayonnaise, vinegar, curry powder, and cumin; whisk until well blended. Add to rice and cool to room temperature.

Add artichoke hearts, tomatoes, onions and parsley; toss to mix.

This is yummy I highly recommend it -- and could be made lighter with FF mayo

Thanks in advance

jas

[Kayaksoup]

The nutritional info is for the entire recipe


* Exported from MasterCook *

Curried Rice Salad

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup vegetable broth
1 cup water
3/4 cup rice
1 Tablespoon turmeric
1/2 cup low-fat mayonnaise
3 tablespoons white wine vinegar
2 1/2 teaspoons curry powder
3/4 teaspoons cumin
1 can artichoke hearts -- (15 oz) in water
1 cup cherry tomatoes -- sliced crosswise
4 green onions -- sliced (I used scallions is there a difference?)
3 Tablespoons fresh parsley -- chopped

In med saucepan, combine broth, water, rice and tumeric. Bring to a boil over med-high heat. Reduce heat to low; cover and simmer 20 to 25 minutes or until rice is tendr and liquid is absorbed. Cool slightly.

Meanwhile, combine mayonnaise, vinegar, curry powder, and cumin; whisk until well blended. Add to rice and cool to room temperature.

Add artichoke hearts, tomatoes, onions and parsley; toss to mix.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1138 Calories; 40g Fat (30.9% calories from fat); 23g Protein; 177g Carbohydrate; 16g Dietary Fiber; 43mg Cholesterol; 2322mg Sodium. Exchanges: 9 1/2 Grain(Starch); 0 Lean Meat; 4 Vegetable; 8 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

[Kayaksoup]

Also found this.......

It seems that an 8 oz. Slurpee has 118 calories and a 16 ouncer has 236. I found this out by searching the net. Since there apparently is now a sugar free slurpee there was comparison information on the following site, liquidiceusa.com/sugar_free.htm I hope this helps. It sounds like a 16 oz. slurpee is about 4 or 5 points.

Posted by: D. Mc. on July 17, 2003 07:32 PM

[jazzyjas]

Thanks, Kayaksoup!!

I appreciate the help.

should anyone want to know -- the recommended serving for the recipe is 5 (3/4 cup servings) and they recommend adding sliced grilled chicken to make it a main dish salad.

Thanks again.

Jas