| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Grains, Low fat, Salads, Vegetables |
4 |
servings |
INGREDIENTS
| 2 |
c |
Cooked brown rice |
| 1/2 |
c |
Shredded carrots |
| 1/2 |
c |
Zucchini; whole, shredded |
| 2 |
tb |
Finely chopped onion |
| 1/4 |
c |
Lemon juice |
| 4 |
ts |
Vegetable oil |
| 1 |
tb |
Dried parsley; flakes |
| 1/2 |
ts |
Dried thyme |
| 1/2 |
ts |
Garlic powder |
| 1/2 |
ts |
Salt |
|
|
Pepper; to taste |
INSTRUCTIONS
1. In a medium bowl, combine cooked rice, carrots, zucchini, and
onion. Toss to combine.
2. In a small bowl, combine remaining ingredients. Pour over rice
mixture. Chill several hours. Mix before serving. Serve as a filling
lunch or as a side dish for dinner.
Makes 4 servings. Each serving provides 1 bread, 1/2 vegetable, and 1
fat.
Serving Ideas : Serve on a bed of fresh spinach.
NOTES : Formatted in MasterCook 4 by Ellen Pickett <ellen@qnetix.ca>
1999-July-6. Posted to Eat-lf by <ellen@qnetix.ca> 1999-August-30.
Recipe by: B. Hinman & M. Snyder, Lean and Luscious, p. 47
Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Aug
30, 1999, converted by MM_Buster v2.0l.
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