Confetti Rice Salad
From EatingWell: September 1998
Cooked rice is tossed with chopped scallions, bell pepper and peas in this colorful salad.
- 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
- 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.
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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- Type of Dish
- Salad, side/appetizer
- Ease of Preparation
- Total Time
- 15 minutes or less
- September 1998