Brown Rice And Caramelized Onion Salad

1. Heat olive oil in fry pan.

2. Cook onions slowly on low heat for 20 minutes.

3. Add brown sugar and vinegar and cook 10 more minutes.

4. Combine rice,onions,lots of salt and pepper,chopped herbs and pine nuts.

5. Serve at room temperature.

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

Nutrient	Quantity
Total fats	12223.6971 g
Protein	2340.1858 g
Carbohydrates	2576.3447 g
Energy	121247.34 kCal
Fatty acids, total saturated 18:3 undifferentiated	32.98 g
Water	515.1952 g
Aspartic acid	222.6436 g
Calcium, Ca	2859.8225 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	68.175 g
Lutein + zeaxanthin	3256.25 g
Fiber, total dietary	643.759 g
Fatty acids, total saturated 22:0	12.3458 g
Carotene, beta	4699.35 g
Niacin	765.8927 mg
Vitamin A, RAE	322.01 g
Arginine	409.395 g
Riboflavin	38.6646 mg
Tocopherol, beta	0.7425 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	18.9 g
Fatty acids, total saturated 20:1	137.268 g
Glutamic acid	499.6556 g
Stigmasterol	0.24 mg
Sodium, Na	433.1425 mg
Fatty acids, total saturated 16:1 undifferentiated	11.3821 g
Total lipid (fat)	12223.6971 g
Manganese, Mn	1501.3897 mg
Fructose	17.1278 g
Proline	114.9716 g
Fatty acids, total saturated 16:0	620.1349 g
Sucrose	634.1955 g
Choline, total	9424.404 mg
Sugars, total	671.6357 g
Serine	142.4243 g
Fatty acids, total saturated 18:0	247.9546 g
Vitamin B-6	18.8312 mg
Selenium, Se	118.887 g
Ash	444.4065 g
Fatty acids, total saturated 18:1 undifferentiated	3513.6719 g
Pantothenic acid	59.3414 mg
Phenylalanine	89.9419 g
Beta-sitosterol	22275.16 mg
Copper, Cu	224.4386 mg
Betaine	68.23 mg
Thiamin	63.206 mg
Methionine	44.3626 g
Iron, Fe	947.6396 mg
Carbohydrate, by difference	2576.3447 g
Phosphorus, P	98397.9525 mg
Folate, total	5851.81 g
Tocopherol, gamma	1887.324 mg
Alanine	117.1504 g
Valine	117.6577 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	59.5688 g
Fatty acids, total saturated 18:2 undifferentiated	5663.762 g
Glycine	118.0559 g
Carotene, alpha	2.88 g
Glucose (dextrose)	17.3809 g
Fatty acids, total saturated 14:0	0.0419 g
Zinc, Zn	1098.5435 mg
Isoleucine	92.7066 g
Fatty acids, total saturated 12:0	0.0119 g
Fatty acids, total polyunsaturated	5824.486 g
Tocotrienol, gamma	116.4375 mg
Fatty acids, total polyunsaturated 17:1	0.8438 g
Leucine	169.6545 g
Vitamin A, IU	7960.79 IU
Folate, DFE	5851.81 g
Tryptophan	18.4331 g
Vitamin C, total ascorbic acid	177.06 mg
Phytosterols	1493.65 mg
Fatty acids, total saturated 20:0	41.4383 g
Campesterol	3375 mg
Starch	241.3125 g
Tyrosine	86.9889 g
Vitamin K (phylloquinone)	10018.775 g
Fatty acids, total saturated	922.1511 g
Histidine	58.2889 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	8.775 g
Fatty acids, total monounsaturated	3663.0039 g
Threonine	63.5209 g
Folate, food	5851.81 g
Fatty acids, total polyunsaturated 17:0	0.1485 g
Cryptoxanthin, beta	16.16 g
Vitamin E (alpha-tocopherol)	1674.095 mg
Magnesium, Mg	42828.33 mg
Lysine	92.2695 g
Potassium, K	102244.48 mg
Cystine	49.1206 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sea salt	0	0	0	0
Brown sugar	0.25 cup	209	53.9495	0
Olive oil	50	5967	0	675
Brown rice	2.5 cups	1433.85	302.096	10.981
Balsamic vinegar	0.25 cup	56.1	10.8566	0
Parsley	0.5 cup	10.8	1.899	0.237
black pepper	0	0	0	0
Coriander	0.5 cup	1.84	0.2936	0.0416
pine nut	125	113568.75	2207.25	11537.4375
brown onion	3	0	0	0