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Warm Scallop Rice Salad Recipe
|White of leek||1⁄4 Cup (4 tbs), thoroughly washed and sliced|
|Red bell pepper||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm)|
|Whole grain brown rice||2 Ounce (In Cooked Fast Cooking)|
|Scallops||5 Ounce, cut into quarters (Bay Or Sea)|
|Lemon juice||1 Tablespoon|
|Olive oil/Vegetable oil||2 Teaspoon|
|Red wine vinegar||1 1⁄2 Teaspoon|
|Prepared horseradish||1 1⁄2 Teaspoon|
|Hot sauce||2 Drop|
Calories 116 Calories from Fat 28
% Daily Value*
Total Fat 3 g5%
Saturated Fat 0.46 g2.3%
Trans Fat 0 g
Cholesterol 11.7 mg3.9%
Sodium 66.4 mg2.8%
Total Carbohydrates 14 g4.7%
Dietary Fiber 0.95 g3.8%
Sugars 1 g
Protein 7 g14.7%
Vitamin A 10% Vitamin C 33.6%
Calcium 2.1% Iron 3.2%
*Based on a 2000 Calorie diet
1.Take a 1 quart microwavable casserole and add in pepper, garlic, leek and microwave covered at high 100% for 2 minutes. Leek would get tender by then.
2.Add in rice and about 3/4 cup water.
3. Stir well and microwave uncovered for 5 minutes at High 100%. Stir half way through the cooking.
4. Microwave covered for 3 minutes at medium 50%.
5.Let stand for 1 minute until scallops get cooked and turn opaque.
6. Now, add in the remaining ingredients and mix well.
Serve over mixed salad greens.