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Vegetable Rice Ring Recipe
|Cooked rice||1 1⁄2 Cup (24 tbs), chilled (Brand)|
|Italian salad dressing||1⁄2 Cup (8 tbs)|
|Mayonnaise||1⁄3 Cup (5.33 tbs)|
|Chopped seeded tomato||1 1⁄4 Cup (20 tbs)|
|Sliced radishes||3⁄4 Cup (12 tbs)|
|Chopped seeded cucumber||3⁄4 Cup (12 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Chopped green onion||1⁄4 Cup (4 tbs), chopped|
|Cherry tomatoes||1 Pint|
|Cucumber||1 Medium, thinly sliced|
Serving size: Complete recipe
Calories 1421 Calories from Fat 814
% Daily Value*
Total Fat 91 g140.2%
Saturated Fat 10.6 g52.8%
Trans Fat 0 g
Cholesterol 52.4 mg
Sodium 2488.3 mg103.7%
Total Carbohydrates 135 g44.9%
Dietary Fiber 12 g48.2%
Sugars 37.1 g
Protein 16 g32.9%
Vitamin A 200.5% Vitamin C 281.4%
Calcium 19.6% Iron 39.3%
*Based on a 2000 Calorie diet
Combine chilled rice and Italian salad dressing.
Marinate 4 to 6 hours or overnight.
Add mayonnaise and mix well.
Fold in chopped tomato, radishes, chopped cucumber, green pepper, celery and onion.
Press into prepared ring mold.
Cover and chill 2 to 3 hours.
Invert to unmold on lettuce-lined serving plate.
Fill center with cherry tomatoes and surround ring with overlapping slices of cucumber.