| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Salads, Main dish, Side dish, Low-fat |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
White wine vinegar |
| 1 |
tb |
Olive oil |
| 2 |
dr |
Hot pepper sauce (optional) Or more, to taste |
| 1 |
|
Garlic clove; minced |
| 1/4 |
ts |
Ground white pepper |
| 2 1/2 |
c |
Cooked rice (cooked in chicken broth & |
| 1/16 |
ts |
Saffron)* cooled to room temp. |
| 1/2 |
c |
Diced red pepper |
| 1/2 |
c |
Diced green pepper |
| 1/4 |
c |
Sliced green onions including tops |
| 1/4 |
c |
Sliced ripe olives |
|
|
Lettuce leaves |
INSTRUCTIONS
Combine vinegar, oil, pepper sauce (if desired), garlic, and white
pepper in large bowl; mix well. Add remaining ingredients except
lettuce; toss lightly. Serve on lettuce leaves.
*Ground turmeric may be substituted.
Each serving provides:
* 198 calories
* 4.0 g. protein
* 2.6 g. fat
* 39.3 g. carbohydrate
* 1.7 g. dietary fiber
* 565 mg. sodium
* 0 mg. cholesterol
Source: "Light, Lean & Low Fat" booklet
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/lllfrice.zip
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