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Garden Rice Salad

Ingredients
  Long grain rice 1 Cup (16 tbs), uncooked
  Frozen english peas 1⁄2 Cup (8 tbs)
  Chopped cucumber 1⁄2 Cup (8 tbs)
  Chopped sweet red pepper 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped green onions 1⁄4 Cup (4 tbs)
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Sliced ripe olives 3 Tablespoon
  Nonfat sour cream alternative 1⁄2 Cup (8 tbs)
  Fresh lemon juice 2 Tablespoon
  Dried italian seasoning 1 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
Directions

Cook rice according to package directions, omitting salt and fat.
Rinse with cold water; drain.
Arrange peas in a vegetable steamer over boiling water.
Cover and steam 2 minutes or until tender.
Drain.
Combine rice, peas, cucumber, and next 5 ingredients in a medium bowl; toss gently.
Cover and chill.
Combine sour cream, lemon juice, Italian seasoning, and salt in a bowl; stir well.
Cover and chill.
Just before serving, combine rice mixture and sour cream mixture; toss gently

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Side Dish
Method: 
Steamed
Restriction: 
Vegetarian
Ingredient: 
Rice
Interest: 
Healthy

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