Brown Rice and Veggie Salad
Created by amafor3 on March 20, 2012
- Servings: 4
- Prep Time: 15m
- Cook Time: 25m
- Recipe #4964
Ingredients
- DRESSING
- 3 tablespoons reduced-sodium soy sauce
- 1 tablespoon canola oil
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- SALAD
- 1 1/2 cup water
- 1 1/2 cup uncooked instant brown rice
- 1 cup shredded carrots
- 1 cup fresh sugar snap peas, strings removed and thinly sliced
- 2 tablespoons green onion, finely chopped
How to Make
-
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.
Nutritional Facts
- 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