Calico Rice Salad Recipe
Ingredients
| Water | 1 2/3 Cup (16 tbs) | |
| Salt | 1/8 Teaspoon | |
| Brown rice | 1/2 Cup (16 tbs), uncooked | |
| 3/4 cup frozen English peas, thawed and drained | ||
| 3/4 cup frozen cut corn, thawed and drained | ||
| 1/4 cup reduced-calorie French salad dressing | ||
| Sweet red pepper | 1/3 Cup (16 tbs), diced | |
| Onion | 1/4 Cup (16 tbs), grated | |
| 1/4 cup plus 2 tablespoons unsalted peanuts | ||
Directions
Bring water and salt to a boil in a medium saucepan; add rice.
Cover; reduce heat, and simmer 45 minutes or until rice is tender and water is absorbed.
Transfer to a medium serving bowl, and set aside.
Cook peas and corn according to package directions, omitting salt and fat.
Drain well.
Combine rice, peas, corn, salad dressing, pepper, and onion, stirring well.
Cover and refrigerate unril thoroughly chilled.
Top with peanuts just before serving.
Cover; reduce heat, and simmer 45 minutes or until rice is tender and water is absorbed.
Transfer to a medium serving bowl, and set aside.
Cook peas and corn according to package directions, omitting salt and fat.
Drain well.
Combine rice, peas, corn, salad dressing, pepper, and onion, stirring well.
Cover and refrigerate unril thoroughly chilled.
Top with peanuts just before serving.
Chef
