Brown Rice al Fresco Salad


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Makes 6 servings

Crisp carrots, cucumbers, radishes, and celery combine with fresh basil, mint and parsley to make an unusually lively rice salad in this Whole Foods Market recipe.

 

Salad Ingredients

  • 2-1/2 cups long-grained brown rice, cooked
  • 1/2 cup carrots, diced
  • 1/2 cup seedless cucumber, diced
  • 1/2 cup (around 5 to 6 medium) radishes, diced
  • 1/2 cup celery, diced
  • 1/2 cup red onion, diced
  • 1 tablespoon garlic, minced
  • 1 cup frozen peas
  • 1/4 cup fresh basil leaves, torn into 1/2 inch pieces
  • 1/4 cup fresh mint leaves, chopped
  • 1/4 cup Italian parsley, chopped

Vinaigrette Ingredients

  • 1 tablespoon honey
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup fresh squeezed lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp chili pepper flakes
  • 1/4 tsp sea salt

In a large bowl, mix the rice, vegetables, and herbs. In a small bowl, mix the vinaigrette ingredients. Drizzle the rice, vegetables and herbs with the dressing and mix well. Serve chilled or at room temperature.

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Nutrition Information

Brown Rice al Fresco Salad

Servings per Recipe: 6

Amount per Serving

Calories:  330

Calories from Fat:  

Total Fat:  0g

Saturated Fat:  0g

Cholesterol:  4mg

Sodium:  

Carbohydrates:  70g

Dietary Fiber:  1g

Protein:  10g

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