Roasted Tomato And Rice Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Kooknet, Salads, Side dishes | 4 | Servings | ||
INGREDIENTS
| 2 | Tomatoes | |
| 3 | c | White or Brown Rice, cooked |
| 1/3 | c | Olive Oil |
| 1/4 | c | Wine Vinegar |
| 1 | Lemon, juice of | |
| 1/4 | c | Parsley, chopped |
| Salt | ||
| Pepper |
INSTRUCTIONS
Roast the tomatoes over the high flame of a gas range or a broiler. Turn every 20 seconds, so skins blister evenly. Peel by running under cold water and rubbing with your fingers. Chop the tomatoes coarsely and toss with warm rice. Mix the dressing ingredients together and toss with the rice and tomatoes. Season with salt and pepper to taste. Per serving: 349 calories, 4 g protein, 42 g carbohydrate, 19 g fat, 3 g saturated fat, 7 mg sodium, 4 g fiber, no cholesterol. Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 186
Calories From Fat: 161
Total Fat: 18.2g
Cholesterol: 0mg
Sodium: 238.7mg
Potassium: 257.9mg
Carbohydrates: 6g
Fiber: 1.4g
Sugar: 3.1g
Protein: 1.1g