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Brown Rice Salad

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Ingredients
  Cooked brown rice 750 Milliliter, drained (3 Cup)
  Green onions 125 Milliliter, chopped (1/2 Cup)
  Zucchini 250 Milliliter, cut into rounds, blanched (1 Cup)
  Green peas 1 Can (10 oz), drained (284 Milliliter)
  Soy sauce 30 Milliliter (30 Milliliter)
  Vinegar 15 Milliliter (15 Milliliter)
  Curry powder 2 Teaspoon (10 Milliliter)
  Celery seeds 2 Teaspoon (5 Milliliter)
  Salt 1 Teaspoon (5 Milliliter)
Directions

In a bowl, mix rice and vegetables.
In a small bowl, mix dressing ingredients.
Pour over rice and vegetables.
Refrigerate 4 hours.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Chilling
Ingredient: 
Rice

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4.358825
Average: 4.4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1231 Calories from Fat 99

% Daily Value*

Total Fat 12 g18.2%

Saturated Fat 2 g10%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3702.1 mg154.3%

Total Carbohydrates 245 g81.7%

Dietary Fiber 39.8 g159.3%

Sugars 23.9 g

Protein 43 g86%

Vitamin A 155.4% Vitamin C 359.6%

Calcium 49.2% Iron 108.1%

*Based on a 2000 Calorie diet

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Brown Rice Salad Recipe