Warm Brown Rice Salad (mf)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Rice/grain-, Side-sal | 4 | Servings | |
INGREDIENTS
| 2 3/4 | c | Salted water |
| 1 | c | Uncooked long grain brown |
| rice | ||
| 3 | T | Vegetable |
| 3 | T | Olive oil |
| 3 | T | Rice or champagne vinegar |
| up to 4 | ||
| Dijon mustard | ||
| Salt and freshly ground | ||
| pepper | ||
| 2 | c | Thawed frozen "petite" peas |
| 1/4 | c | Torn basil leaves |
| 1/4 | c | Chopped flat leaf parsley |
| leaves |
INSTRUCTIONS
Bring water to a boil, add brown rice, cover and cook over very low heat for 30 minutes. Check the brown rice; if not tender, cook for 5 minutes longer. Drain and spread the rice out in a shallow bowl to cool somewhat. While rice is cooking in the bottom of a mixing bowl combine the oils, vinegar, mustard and season to taste with salt and pepper. When chicken is done, combine the rice, peas, basil and parsley and adjust the seasoning. Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997 Recipe by: TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6695 Posted to MC-Recipe Digest V1 #626 by 4paws@netrax.net (Shermeyer-Gail) on May 29, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 364
Calories From Fat: 197
Total Fat: 22.4g
Cholesterol: 0mg
Sodium: 92mg
Potassium: 122.8mg
Carbohydrates: 42.4g
Fiber: 4.8g
Sugar: <1g
Protein: 4.1g