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Oriental Rice Salad Recipe
|Cooked brown rice||2 Cup (32 tbs)|
|Sliced mushrooms||1 Cup (16 tbs)|
|Snow peas/Edible pea pods||1 Cup (16 tbs)|
|Thinly sliced celery||1 Cup (16 tbs), cut diagonally|
|Slivered red bell pepper||1⁄2 Cup (8 tbs)|
|Minced scallion||1⁄2 Cup (8 tbs)|
|Sesame oil||1 Tablespoon|
|Rice vinegar||1⁄4 Cup (4 tbs)|
|Low sodium soy sauce||2 Tablespoon|
|Toasted slivered almonds||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 883 Calories from Fat 305
% Daily Value*
Total Fat 34 g52.1%
Saturated Fat 3.9 g19.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 754.2 mg31.4%
Total Carbohydrates 124 g41.3%
Dietary Fiber 20.4 g81.7%
Sugars 13.9 g
Protein 21 g42.9%
Vitamin A 57.1% Vitamin C 187.6%
Calcium 25.6% Iron 41.6%
*Based on a 2000 Calorie diet
1)Mix together brown rice, sliced mushrooms, celery, scallion, and bell pepper. Toss gently.
2)Combine together soy sauce, vinegar and oil.
3)Pour the dressing over rice mixture and toss well. Add in almonds and mix.
4)Serve cool and chilled.