Rice Salad Ole Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Cooked rice, cooled (cooked in chicken broth)
1/2 cup: Chopped fresh tomatoes,
2: Jalapeno peppers, minced
2 tbsp: Red wine vinegar,
1 tbsp: Vegetable oil,
1 tsp: Snipped fresh cilantro OR- parsley,
1: Garlic clove, minced
1/2 tsp: Basil,
1/4 tsp: Crushed thyme,
Directions:
Combine rice, tomatoes and peppers in medium bowl. Whisk remaining
ingredients in small bowl; pour over rice mixture. Chill 2 to 3 hours
so flavors will blend. Stir before serving.
Each serving provides: * 164 calories * 2.6 g. protein * 6.8 g. fat *
23.5 g. carbohydrate * 392 mg. sodium * 1 mg. cholesterol
Source: Cooking for Two or a Few Reprinted with permission from The
USA Rice Council Electronic format courtesy of Karen Mintzias
Source from luhu.jp
ingredients in small bowl; pour over rice mixture. Chill 2 to 3 hours
so flavors will blend. Stir before serving.
Each serving provides: * 164 calories * 2.6 g. protein * 6.8 g. fat *
23.5 g. carbohydrate * 392 mg. sodium * 1 mg. cholesterol
Source: Cooking for Two or a Few Reprinted with permission from The
USA Rice Council Electronic format courtesy of Karen Mintzias
Source from luhu.jp