Brown Rice Salad Recipe

Summary

Difficulty LevelEasyCourse
MethodDish
Main Ingredient

Ingredients

 Cooked brown rice750 Milliliter, drained (3 Cup)
 Green onions125 Milliliter, chopped (1/2 Cup)
 Zucchini250 Milliliter, cut into rounds, blanched (1 Cup)
 Green peas1 Can (10 oz), drained (284 Milliliter)
 Soy sauce30 Milliliter (30 Milliliter)
 Vinegar15 Milliliter (15 Milliliter)
 Curry powder2 Teaspoon (10 Milliliter)
 Celery seeds2 Teaspoon (5 Milliliter)
 Salt1 Teaspoon (5 Milliliter)

Nutrition Facts

Serving size: Complete recipe

Calories 1231 Calories from Fat 99

% Daily Value*

Total Fat 12 g18.2%

Saturated Fat 2 g10%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3702.1 mg154.3%

Total Carbohydrates 245 g81.7%

Dietary Fiber 39.8 g159.3%

Sugars 23.9 g

Protein 43 g86%

Vitamin A 155.4% Vitamin C 359.6%

Calcium 49.2% Iron 108.1%

*Based on a 2000 Calorie diet

Directions

In a bowl, mix rice and vegetables.
In a small bowl, mix dressing ingredients.
Pour over rice and vegetables.
Refrigerate 4 hours.
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