Rice Salad
Recipe: #4886
March 12, 2012
Categories: Salads, Side Dishes, Rice, Brown Rice, Pacific Northwest, Pacific Rim, Baby Shower, Birthday, Brunch, Christmas, Easter, Fathers Day, July 4th, Mothers Day, New Years, Picnic, Potluck, Romantic Dinner, St Patricks Day Thanksgiving, Valentine's Day, Diabetic, Heart Healthy, High Fiber, Low Calorie, Low Fat, No Eggs, Vegetarian, Wild Rice, more
"Delicious and refreshing change from potato salad, lovely with any meal."
Ingredients
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- DRESSING
Nutritional
- Serving Size: 1 (138.2 g)
- Calories 130.4
- Total Fat - 1.3 g
- Saturated Fat - 0.5 g
- Cholesterol - 2.9 mg
- Sodium - 27.7 mg
- Total Carbohydrate - 27.2 g
- Dietary Fiber - 2 g
- Sugars - 9.8 g
- Protein - 3.3 g
- Calcium - 36.1 mg
- Iron - 0.6 mg
- Vitamin C - 1.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Wash wild rice in 3 changes of hot water, drain. Combine wild rice and 1 1/2 cups water in a medium saucepan. Bring to boil. Cover, reduce heat and simmer 40 minutes.
Step 2
In a large bowl,combine cooked and cooled wild rice, brown rice, halved grapes,apricots and green onions. Toss well, cover with plastic wrap and chill.
Step 3
Dressing: In a small bowl, combine yogurt, parsley, curry powder, brown sugar and salt. Stir well, cover and chill.
Step 4
To serve, add dressing to rice mixture, tossing gently to coat. Garnish with whole grapes.
Tips
No special items needed.