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Rice Salad With Peas And Tomatoes

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  Long grain rice 2 Cup (32 tbs)
  Ripe tomatoes 2 Large
  Celery ribs 2 , cut into 1/2-inch dice
  Chopped fresh basil/Parsley 2 Tablespoon
  Olive oil 1⁄2 Cup (8 tbs) (Preferably Extra-Virgin)
  White wine vinegar 3 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Frozen peas 1 Cup (16 tbs), Defrosted

1. Cook rice according to package directions. As soon as rice is cooked, transfer to a large bowl and let cool, tossing occasionally.
2. Remove stem ends from tomatoes. Cut tomatoes crosswise in half and squeeze gently to extract seeds and juice. Cut tomatoes into 1/2-inch dice. Add tomatoes, celery, and basil to rice. Toss gently to mix.
3. In a small bowl, combine olive oil, vinegar, salt, and pepper. Beat with a fork to blend. Pour dressing over rice, add peas, and toss again.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2484 Calories from Fat 987

% Daily Value*

Total Fat 112 g172%

Saturated Fat 15.7 g78.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3154.3 mg131.4%

Total Carbohydrates 330 g109.9%

Dietary Fiber 12.2 g48.6%

Sugars 17.8 g

Protein 36 g72.3%

Vitamin A 154.2% Vitamin C 130.5%

Calcium 19% Iron 44%

*Based on a 2000 Calorie diet

Rice Salad With Peas And Tomatoes Recipe