dish
Festive Rice Salad

8
Serves
231
Calories
14
Nutrients
14
Vitamins

Ingredients

2 cups long grain rice
2 1/2 cups water
2 cloves garlic
1/4 teaspoon salt
1 cup Roasted Shallot Vinaigrette
1/2 cup diced red bell pepper
1/2 cup diced yellow or green bell pepper
1 cup diced red onion
1 cup grape tomatoes
1/4 cup fresh basil , slivered

Cooking Instructions

1. Rinse the rice under cold running water until the water runs clear. Drain thoroughly.

2. Place the rice and water in a heavy saucepan with a tight-fitting lid. Bring to a boil over high heat, stirring gently to keep the rice from sticking to the bottom of the pan.

3. When the water is boiling rapidly, stop stirring, cover the pan with the lid and turn the heat down to low. Let cook, without lifting the lid, for 20 minutes.

4. Remove from the heat, lift the lid to release the steam, and replace it immediately. Let stand, covered, for 10 minutes and serve.

5. Meanwhile, crush the garlic with the salt making a rough paste. Add the garlic paste to the Roasted Shallot Vinaigrette and let stand for at least 15 minutes to combine flavors.

6. Add the vinaigrette to the cooled rice and toss with the vegetables.

Serving Size: 1 cup of salad plus vegetables

Nutrition Information

Number of Servings: 8
Calories
231
Protein
4 g
Total Carbohydrate
43 g
Dietary Fiber
2 g
Soluble Fiber
1 g
Insoluble Fiber
1 g
Sugar
3 g
Total Fat
4 g
Saturated Fat
1 g
Monounsaturated Fat
3 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
8 %
Percent Calories from Carbohydrate
75 %
Percent Calories from Fat
17 %
Vitamin A
859 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
2 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
3 mcg
Vitamin C
33 mg
Vitamin D
0 IU
Folate
121 mcg
Vitamin E
1 IU
Vitamin K
6 mcg
Pantothenic Acid
1 mg
Calcium
33 mg
Iron
3 mg
Phosphorus
87 mg
Potassium
208 mg
Sodium
295 mg
Zinc
1 mg