Summer Rice Salad Recipe


Main Ingredient


 Long grain rice250 Milliliter, uncooked (1 Cup)
 Raw carrots2 , peeled and grated
 Green onions6 , thinly sliced
 Parsley60 Milliliter, chopped (1/4 Cup)
 Celery leaves125 Milliliter, diced (1/2 Cup)
 Green peas250 Milliliter, cooked (1 Cup)
 Salt1⁄2 Teaspoon (2 Milliliter)
 Pepper1⁄4 Teaspoon (1 Milliliter)
 Dry mustard1⁄4 Teaspoon (1 Milliliter)
 Sugar1 Pinch
 Cider vinegar/Wine vinegar30 Milliliter (2 Tablespoon)
 Oil60 Milliliter (4 Tablespoon, Of Your Choice)

Nutrition Facts

Serving size: Complete recipe

Calories 1754 Calories from Fat 560

% Daily Value*

Total Fat 64 g97.9%

Saturated Fat 8.6 g42.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1217.1 mg50.7%

Total Carbohydrates 259 g86.5%

Dietary Fiber 22.7 g90.9%

Sugars 25.1 g

Protein 35 g70.5%

Vitamin A 615.8% Vitamin C 372.8%

Calcium 30.5% Iron 63.8%

*Based on a 2000 Calorie diet


€¢ Microwave rice according to the instructions for long grain rice in the Rice Cooking Chart. Cool.
€¢ Cook and cool the green peas.
€¢ Add to the cool rice the grated raw carrots, green onions, parsley, celery and leaves, and the cooked and cooled green peas.
€¢ Blend together the ingredients for the dressing. Pour over the rice mixture, toss lightly with a fork. Place in a bowl.
€¢ To taste, top with a good spoonful of capers or 2 tablespoons (30 mL) of chopped nasturtium seeds, or with nasturtium flowers, which are edible and have a very nice peppery flavor, or with a good handful of minced lovage, or a handful of chopped walnuts.
€¢ All are very nice on this salad.
€¢ This recipe yields 4 cups (1 L) of salad.