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Strawberry-Blueberry Rice Salad's picture
  Long grain rice 1 Cup (16 tbs), uncooked
  Plain non-fat yogurt 3⁄4 Cup (12 tbs)
  Water 1 3⁄4 Cup (28 tbs)
  Brown sugar 1⁄4 Cup (4 tbs), firmly packed
  Sliced strawberries 1 Cup (16 tbs)
  Lime juice 1 Tablespoon
  Blueberries 1 Cup (16 tbs)

Place rice and water in a 3-quart microwave-safe casserole.
Cover tightly.
Microwave on high for 4 to 7 minutes or until the water boils.
Microwave on medium for 10 minutes or until the liquid is absorbed.
Let stand, covered, for 5 minutes.
Chill rice for 1 hour.
Combine rice with strawberries and blueberries.
Combine yogurt, sugar, and lime juice.
Toss rice mixture with yogurt sauce.
Variation â–  In Step 1, substitute 1 cup brown rice and 2 1/3 cups water, nonfat chicken broth, or vegetable broth.
Microwave on high for 6 to 10 minutes until liquid comes to a boil.
Then microwave at medium for 25 to 30 minutes or until liquid is absorbed.
Let stand, covered, for 5 minutes.

Recipe Summary

Difficulty Level: 
Side Dish
Everyday, Healthy

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1091 Calories from Fat 17

% Daily Value*

Total Fat 2 g3.1%

Saturated Fat 0.33 g1.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 84.9 mg3.5%

Total Carbohydrates 238 g79.5%

Dietary Fiber 6.7 g26.9%

Sugars 79.2 g

Protein 32 g64.7%

Vitamin A 1.7% Vitamin C 31.4%

Calcium 22.7% Iron 10.6%

*Based on a 2000 Calorie diet

Strawberry-Blueberry Rice Salad Recipe