Vegetable-rice Toss
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Appetizers, Picnics, Salads | 6 | Servings | |
INGREDIENTS
| 4 | c | Cooked long-grain rice |
| chilled | ||
| 1 | Cucumber, diced | |
| 1 | Carrot, diced | |
| 1/2 | c | Frozen sweet green peas |
| thawed | ||
| 1 | Green onions, chopped | |
| 1/2 | Red bell pepper, diced | |
| 1/3 | c | Vegetable oil |
| 1/4 | c | Fresh lime juice |
| 1/4 | c | Red wine vinegar |
| 2 | T | Chopped fresh basil |
| 1 | T | Sugar |
| 1 | T | Dijon mustard |
| 1 | Garlic clove, pressed |
INSTRUCTIONS
Combine first 6 ingredients. Whisk together oil and next 6 ingredients until blended. Pour over rice mixture; toss gently. Chill Yield: 6 to 8 servings Typed in MMFormat by cjhartlin@email.msn.com Source: Southern Living Summertime 1999 Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on Jun 8, 1999
A Message from our Provider:
“Coincidence is when God chooses to remain anonymous.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 299
Calories From Fat: 123
Total Fat: 13.9g
Cholesterol: 0mg
Sodium: 72.9mg
Potassium: 206.1mg
Carbohydrates: 39.5g
Fiber: 2g
Sugar: 5.7g
Protein: 4g