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Confetti Rice Salad

:  September 1998

Your rating: None Average: 5 (2 votes)

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


Confetti Rice Salad Recipe

Makes: 6 servings, about 3/4 cup each

Active Time:

Total Time:

Nutrition Profile

Low cholesterol | Low saturated fat | Low sodium | Heart healthy | High fiber | Gluten free |

View Our 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

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Preparation

  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

Per serving: 256 calories; 6 g fat ( 1 g sat , 4 g mono ); 0 mg cholesterol; 46 g carbohydrates; 0 g added sugars; 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).

Carbohydrate Servings: 2 1/2

Exchanges: 2 starch, 4 vegetable, 1 fat


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Recipe Categories

Holiday
Memorial Day
Father's Day
July 4th
Labor Day
Style/Theme
Everyday favorites
Kid-friendly
Quick (total 30 min. or less)
Vegan
Vegetarian
Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
6
Meal/Course
Appetizers
Lunch
Dinner

Type of Dish
Salad, side/appetizer
Ethnic/Regional
American
Health & Diet Considerations
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
High fiber
Gluten free
Season
Spring
Summer
Fall
Winter
Publication
September 1998
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