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Summer Rice Salad

Microwave.Lady's picture
  Long grain rice 250 Milliliter, uncooked (1 Cup)
  Raw carrots 2 , peeled and grated
  Green onions 6 , thinly sliced
  Parsley 60 Milliliter, chopped (1/4 Cup)
  Celery leaves 125 Milliliter, diced (1/2 Cup)
  Green peas 250 Milliliter, cooked (1 Cup)
  Salt 1⁄2 Teaspoon (2 Milliliter)
  Pepper 1⁄4 Teaspoon (1 Milliliter)
  Dry mustard 1⁄4 Teaspoon (1 Milliliter)
  Sugar 1 Pinch
  Cider vinegar/Wine vinegar 30 Milliliter (2 Tablespoon)
  Oil 60 Milliliter (4 Tablespoon, Of Your Choice)

€¢ 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.

Recipe Summary

Side Dish

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Nutrition Rank

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

Summer Rice Salad Recipe