Confetti Rice Salad

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From: EatingWell Magazine September 1998

Cooked rice is tossed with chopped scallions, bell pepper and peas in this colorful salad.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 3 cups cooked brown rice
  • 1 bunch chopped scallions
  • 1 diced red bell pepper
  • 1 cup thawed frozen peas
  • 1/4 cup chopped fresh parsley
  • 1/4 cup white-wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • Salt & freshly ground pepper, to taste

Preparation

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  1. Combine rice, scallions, peppers, peas and parsley in a large bowl. Whisk vinegar with oil in a small bowl. Season with salt and pepper. Add to the salad and toss to coat.

Nutrition information

  • Per serving: 256 calories; 6 g fat(1 g sat); 7 g fiber; 46 g carbohydrates; 6 g protein; 67 mcg folate; 0 mg cholesterol; 10 g sugars; 0 g added sugars; 1295 IU vitamin A; 47 mg vitamin C; 66 mg calcium; 2 mg iron; 84 mg sodium; 460 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 2 starch, 4 vegetable, 1 fat

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