Blueberry Rice Salad Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Cooked rice, room temp.
1/2 cup: Toasted sliced almonds,
1 cup: Resh blueberries,
1/2 cup: Vinaigrette,
Directions:
COOKS NOTE: One cup of uncooked rice wil yield approximately 3 cups
when cooked. To toast sliced almonds, place them in a single layer on
a jellyroll pan or baking sheet. Place i n middle of a 350-degree
oven for approximately 5 minutes or until lightly toasted. Watch them
carefully because thay burn easily. Procedure: In a medium bowl,
combine rice, blueberries and almonds; lightly toss to combine. Stir
vinaigrette and measure 1/2 cup. Add the 1/2 cup vinaigrette to rice
mixture and lightly toss. Taste. Add a little more vinaigrette if
necessary. Presentation: Serve with tangy lamb kebabs.
Recipe By : Foodview
Source from luhu.jp
when cooked. To toast sliced almonds, place them in a single layer on
a jellyroll pan or baking sheet. Place i n middle of a 350-degree
oven for approximately 5 minutes or until lightly toasted. Watch them
carefully because thay burn easily. Procedure: In a medium bowl,
combine rice, blueberries and almonds; lightly toss to combine. Stir
vinaigrette and measure 1/2 cup. Add the 1/2 cup vinaigrette to rice
mixture and lightly toss. Taste. Add a little more vinaigrette if
necessary. Presentation: Serve with tangy lamb kebabs.
Recipe By : Foodview
Source from luhu.jp