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Citrus Rice Salad Recipe
|Orange sections||1⁄2 Cup (8 tbs) (No Sugar Added)|
|Long grain rice||1⁄2 Cup (8 tbs), cooked, chilled|
|Cooked brown rice||1⁄2 Cup (8 tbs), chilled (Fast Cooking, Whole Grain)|
|Almonds||1⁄2 Ounce, sliced, toasted and divided|
|Scallion||2 Tablespoon, sliced (Green Onion)|
|Red bell pepper||2 Tablespoon, diced|
|Dried currants/Dark raisins||2 Tablespoon|
|Orange juice||2 Tablespoon (No Sugar Added)|
|Raspberry vinegar/Apple cider vinegar||1 Tablespoon|
|Freshly squeezed lime juice||1 1⁄2 Teaspoon|
|Olive oil||1 Teaspoon|
|Orange peel||1⁄3 Teaspoon, grated|
|White pepper||1 Dash|
Calories 494 Calories from Fat 58
% Daily Value*
Total Fat 7 g10.5%
Saturated Fat 0.78 g3.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 22.7 mg0.9%
Total Carbohydrates 102 g34.2%
Dietary Fiber 3.6 g14.6%
Sugars 41 g
Protein 7 g13.8%
Vitamin A 13.3% Vitamin C 54.1%
Calcium 5.7% Iron 9.7%
*Based on a 2000 Calorie diet
1.Take a medium mixing bowl and add in orange sections, 1/3 ounce almonds, rice, bell pepper, scallion and currants. Keep aside.
2.In another mixing bowl, mix together lime juice, vinegar, orange juice, white pepper and blend well.
3. Pour orange juice mixture onto rice mixture and toss to coat well.
4.Refrigerate covered for 30 minutes.
4.Take a serving bowl and spoon in some of the salad. Serve garnished with almonds.