| 2 lb broccoli |
1/4 lb |
$0.99 per pound
|
$0.25 |
| 1/3 c. unbleached white rice (preferably sushi or possibly white basmati) |
2 teaspoons |
$4.19 per 80 ounces
|
$0.01 |
| 1 1/2 tsp sea salt |
1/6 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 2 quart plus 2 Tbs. vegetable stock |
1/4 quart |
$3.69 per 32 ounces
|
$0.96 |
| 1 1/2 lb red bell peppers, (about 3 medium) |
3 oz |
$3.29 per pound
|
$0.62 |
| 1 Tbsp. extra virgin olive oil |
3/8 teaspoon |
$5.99 per 16 fluid ounces
|
$0.02 |
| 1 med onion, diced |
1/8 onion |
$0.79 per pound
|
$0.02 |
| 3 x cloves garlic, chopped |
3/8 garlic cloves |
$4.00 per pound
|
$0.01 |
| 1 tsp dry tarragon |
1/8 teaspoon |
$1.97 per 2 ounces
|
$0.00 |
| 1/2 tsp dry thyme |
0.06 teaspoon |
$1.97 per 2 ounces
|
$0.00 |
| 1 pch cayenne pepper |
1/8 pinch |
$3.65 per 3 ounces
|
$0.00 |
| 1 pch white pepper |
1/8 pinch |
$7.99 per 16 ounces
|
$0.00 |
| 1/2 tsp apple cider vinegar |
0.06 teaspoon |
$4.29 per quart
|
$0.00 |
| 1/2 tsp umeboshi vinegar |
0.06 teaspoon |
n/a
|
|
| 1 med lemon, Juice of |
1/8 lemon |
$0.80 per item
|
$0.10 |
| 2 Tbsp. minced fresh tarragon for garnish |
3/4 teaspoon |
$1.97 per 2 ounces
|
$0.02 |
| Total per Serving |
$2.03 |
| Total Recipe |
$16.25 |
Suggestions?