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Rice And Vegetable Ring Recipe
|Cooked rice||2 Cup (32 tbs)|
|Italian oil and vinegar dressing||1⁄2 Cup (8 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Sliced radishes||1 Cup (16 tbs)|
|Cucumber||1 , peeled, seeded and chopped|
|Tomatoes||2 Small, peeled, seeded and chopped|
|Green pepper||1 , chopped|
|Chopped green onion||1⁄4 Cup (4 tbs)|
|Cherry tomatoes||1 Pint|
Calories 224 Calories from Fat 135
% Daily Value*
Total Fat 15 g23.1%
Saturated Fat 1.7 g8.3%
Trans Fat 0 g
Cholesterol 9.8 mg
Sodium 329.1 mg13.7%
Total Carbohydrates 20 g6.7%
Dietary Fiber 1.5 g6.1%
Sugars 4.6 g
Protein 2 g4.5%
Vitamin A 21.2% Vitamin C 52.6%
Calcium 2.3% Iron 5.9%
*Based on a 2000 Calorie diet
Add mayonnaise to rice mixture and stir well.
Fold in vegetables, except cherry tomatoes, and press tightly into an oiled 5 1/2-cup ring mold.
Cover and refrigerate 3 to 4 hours.
Unmold on a lettuce-lined platter and fill center with cherry tomatoes.
Makes 8 to 10 servings.