| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Salads, Vegetables | 4 | Servings | |
INGREDIENTS
| 1 1/2 | c | Cooked rice cooled to room temperature |
| 2 | lg | Tomatoes; cut in wedges |
| 1 | c | Sliced fresh mushrooms |
| 1/4 | c | Green pepper strips |
| 1/4 | c | Sliced green onions including tops |
| 1 | tb | Snipped fresh parsley OR- cilantro |
| 2 | tb | Vegetable oil |
| 2 | tb | White vinegar |
| 1 | Garlic clove; minced | |
| 1/4 | ts | Basil leaves |
| 1/8 | ts | Salt |
| 1/8 | ts | Ground black pepper |
| Lettuce leaves |
INSTRUCTIONS
Combine rice, vegetables, and parsley in large bowl. Combine oil, vinegar, garlic, basil, salt, and pepper in small bowl. Pour over rice mixture and toss lightly. Serve on lettuce leaves. Each serving provides: * 149 calories * 2.4 grams protein * 7.4 grams fat * 18.9 grams carbohydrate * 77 milligrams sodium * 0 milligrams cholesterol Source: Cooking with Rice Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
A Message from our Provider:
“You think life is full of surprises? Wait till you die!”