Brown Rice and Veggie Salad
Recipe: #4964
March 20, 2012
Categories: Salads, Rice, Brown Rice, Carrot, Baby Shower, Birthday, Easter, Fathers Day, July 4th, Mothers Day, Picnic, Potluck, Sunday Dinner, Gluten-Free, Heart Healthy, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"A very easy salad and great way to use left over rice. Recipe found on Betty Crocker's website."
Ingredients
- DRESSING
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- SALAD
Nutritional
- Serving Size: 1 (239.9 g)
- Calories 519.7
- Total Fat - 6.8 g
- Saturated Fat - 1.2 g
- Cholesterol - 0.8 mg
- Sodium - 142.6 mg
- Total Carbohydrate - 110.7 g
- Dietary Fiber - 4.5 g
- Sugars - 55.2 g
- Protein - 5.7 g
- Calcium - 19.6 mg
- Iron - 5.4 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
In a small bowl add the dressing ingredients and whisk until smooth. Set aside.
Step 2
Add water to a small saucepan and boil over high heat. Stir in the rice and bring water back to a boil. Reduce heat to low, cover saucepan with a lid, and simmer for 5 minutes. Remove saucepan from heat and let stand with cover on for 5 minutes. Uncover and fluff with a fork. Set aside to cool slightly.
Step 3
In a large serving bowl toss together rice, carrots, peas, onions, and dressing. Let salad stand at room temperature for 10 minutes to blend flavors and toss again before serving.
Tips
No special items needed.