Brown Rice And Sweet Corn Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Biosphere 2, Salads | 8 | Servings | |
INGREDIENTS
| 1 | lb | Brown rice, cooked |
| 1/2 | lb | Sweet corn kernels, cooked |
| or 1 cup frozen corn | ||
| or 1 can of corn drained | ||
| 1/2 | c | Finely chopped onion |
| 1/2 | c | Finely diced red pepper |
| 1/2 | c | Finely diced green pepper |
| 2 | Firm guavas, finely diced | |
| try kiwis or tart | ||
| apples | ||
| 4 | T | Vegetable oil |
INSTRUCTIONS
Heat the oil in a alrge wok or pan and saute the onion until translucent. Add the diced green and red peppers and saute until tender. Reduce the heat and stir in the corn, rice, and finally the guava. Remove from heat and season to taste. Chill in the refrigerator and stir again before serving. For a flavor accent, you may toss in a vinaigrette dressing. Each serving contains 372 calories, 0 cholesterol, 16 grams fat, 6 grams protein. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 300
Calories From Fat: 78
Total Fat: 9g
Cholesterol: 0mg
Sodium: 99.1mg
Potassium: 153.8mg
Carbohydrates: 56.6g
Fiber: 5.3g
Sugar: 5.6g
Protein: 4.4g