Brown Rice And Vegetable Salad #2
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salad | 8 | Servings | ||
INGREDIENTS
| 4 | c | Cooked and cooled brown rice |
| I used Uncle Ben's | ||
| 1 | c | Zucchini, chopped used a |
| food processor for all | ||
| chopping | ||
| 1 | c | Carrots, chopped |
| 1/4 | c | Purple onion, chopped |
| 1 | Clove garlic, chopped my | |
| addition | ||
| 1 | T | Fresh basil, chopped my |
| addition | ||
| 1 | T | Olive oil |
| 1 | t | Thyme |
| 2 | t | Parsley |
| 1/4 | c | Fresh lemon |
| 1/2 | t | Salt |
| Fresh ground pepper to | ||
| taste. |
INSTRUCTIONS
From: "Nicki A. Eger" <EGER@QHORSE.STX.COM> Date: Mon, 19 Aug 1996 8:20:45 -0400 (EDT) Toss all of the salad ingredients together. Mix the dressing ingredients first, and then add to the salad. Toss to mix. Best served chilled, but was actually pretty good warm. Very colorful, and would probably make a great main dish for folks who limit their meat intake. Makes about 8-10 servings (side dish), so my estimate is about 2 grams or so per serving. Since I made the whole thing in a food processor, it was extremely easy. Digest eat-lf.v096.n127 From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 505
Calories From Fat: 43
Total Fat: 5.1g
Cholesterol: 0mg
Sodium: 156mg
Potassium: 98.2mg
Carbohydrates: 111.8g
Fiber: 7.6g
Sugar: <1g
Protein: 10.2g