RSSConfetti Rice Salad
From EatingWell: September 1998 — Subscribe Now!
Cooked rice is tossed with chopped scallions, bell pepper and peas in this colorful salad.
6 servings, about 3/4 cup each
Active Time: 15 minutes
Total Time: 15 minutes
Nutrition Profile
Low cholesterol | Low saturated fat | Low sodium | Heart healthy | High fiber | View Complete Nutrition Guidelines»
Ingredients
- 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
- 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
Per serving: 256 calories; 6 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 46 g carbohydrates; 6 g protein; 7 g fiber; 88 mg sodium; 460 mg potassium.
Nutrition Bonus: Vitamin C (80% daily value), Vitamin A & Fiber (27% dv), Magnesium (18% dv), Folate (17% dv).
2 1/2 Carbohydrate Serving
Exchanges: 2 starch, 4 vegetable, 1 fat
Recipe Categories
- Health & Diet Considerations
- Low sodium
- Low saturated fat
- Low cholesterol
- High fiber
- Heart healthy
- Meal/Course
- Dinner
- Lunch
- Appetizers
- Ethnic/Regional
- American
- Type of Dish
- Salad, side/appetizer
- Servings
- 6
- Total Time
- 15 minutes or less
- Ease of Preparation
- Easy
- Holiday
- Memorial Day
- Labor Day
- July 4th
- Father's Day
- Publication
- September 1998
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