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Rice Salad
Source: dLife

Rice Salad with mixed vegetables and tossed with a mustard vinaigrette.

Prep Time: 6 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 303.4
Total Carbs 41.6 g
Dietary Fiber 3.2 g
Sugars 3.1 g
Total Fat 13.2 g
Saturated Fat 1.9 g
Unsaturated Fat 1.6 g
Potassium 278.8 mg
Protein 4.8 g
Sodium 63.5 mg
Dietary Exchanges
2 1/2 Fat , 1 Vegetables , 2 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 1/2 cup  long grain brown rice
1 cup  chopped scallions
1 each  chopped green bell peppers
1 each  medium yellow bell peppers
8 oz  medium tomatoes
2 tbsp  chopped parsley

5 tbsp  extra virgin olive oil
1 tbsp  cooking sherry
1 tsp  dijon mustard
1 pinch  salt and pepper
  1. Boil the rice in a large pan of lightly salted boiling water for 10 to 12 minutes, until tender but still al dente. Drain the rice well, rinse thoroughly under cold running water, and then drain again. Set aside to cool while you prepare the dressing.
  2. Make the dressing by whisking all of the ingredients together. After transferring the rice to a bowl, add half of the dressing to it to moisten the rice and cool it further.
  3. Add the scallions, peppers, tomatoes, and parsley to the remaining dressing and toss it well to mix with the rice.

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