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Spinach Rice Salad Recipe
|Water||1 1⁄4 Cup (20 tbs)|
|Uncooked long grain rice||1⁄2 Cup (8 tbs)|
|Reduced sodium soy sauce||2 Tablespoon|
|Rice wine vinegar||1 Tablespoon|
|Sweet red pepper flakes||1⁄2 Teaspoon|
|Spinach leaves||1 1⁄2 Cup (24 tbs), cut into thin strips|
|Thinly sliced mushrooms||1 1⁄2 Cup (24 tbs) (Use Fresh Ones)|
|Sliced celery||1⁄4 Cup (4 tbs)|
|Thinly sliced green onions||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 424 Calories from Fat 11
% Daily Value*
Total Fat 1 g2%
Saturated Fat 0.24 g1.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1073.1 mg44.7%
Total Carbohydrates 93 g30.9%
Dietary Fiber 3.2 g12.7%
Sugars 14 g
Protein 10 g20.2%
Vitamin A 108.1% Vitamin C 40.3%
Calcium 8.4% Iron 17.2%
*Based on a 2000 Calorie diet
Cover, reduce heat, and simmer 20 minutes or until rice is render and liquid is absorbed.
Transfer rice to a large bowl, and le.t cool slightly.
Combine soy sauce, honey, vinegar, and red pepper flakes in a jar; cover rightly and shake vigorously.
Pour soy sauce mixture over rice.
Add spinach and remaining ingredients, tossing gently to combine.
Cover and chill 8 hours.