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Minted Brown Rice Salad Recipe
|Brown rice||2 1⁄2 Cup (40 tbs) (cooked and hot)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Vegetable oil||2 Teaspoon|
|Fresh parsley||1⁄2 Cup (8 tbs), minced|
|Fresh mint||1⁄2 Cup (8 tbs), minced|
|Green onions||1⁄4 Cup (4 tbs), thinly sliced|
|Dates||1⁄2 Cup (8 tbs), finely chopped|
Serving size: Complete recipe
Calories 2208 Calories from Fat 204
% Daily Value*
Total Fat 24 g36.7%
Saturated Fat 4 g19.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1013 mg42.2%
Total Carbohydrates 468 g156.1%
Dietary Fiber 33.8 g135.2%
Sugars 88 g
Protein 41 g82.5%
Vitamin A 94.4% Vitamin C 390.7%
Calcium 42.5% Iron 70.2%
*Based on a 2000 Calorie diet
Stir to completely blend.
Cover and refrigerate until thoroughly chilled.
Mound rice in a chilled, shallow serving dish.
Peel oranges; slice crosswise.
Decorate rice salad with the orange slices.