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rice-salad recipe

Date: Sun, 1 Feb 1998 13:35:08 -0800
From: "Bethann D. Watson" (bwatson@cisco.com)

For lunch today I made the Rice Salad. It was supposed to be eaten chilled,
but because it's cold today I served it hot topped with black beans and
picante sauce. The salad was awesome and quite filling. Here's the
recipe---hope you enjoy it!

Rice Salad
 From "Cooking Without Fat" by George Mateljan
4 servings

1 1/2 cups cooked brown rice (can also use cooked barley)
1 cup chopped tomato
1/3 cup frozen peas, thawed
1/3 cup frozen corn, thawed
1/3 cup chopped green onion

1 Tbsp. lemon juice
1 Tbsp. apple cider vinegar (I used Balsamic vinegar)
2 tsp. honey
1/8 tsp. ground white pepper (optional)
1 clove garlic, chopped
1/2 tsp. crushed dried oregano
1/2 tsp. crushed dried basil

Combine rice, tomato, peas, corn, and green onions in a serving bowl. Beat
together the remaining ingredients for dressing and pour over rice. Mix
well. Cover and chill for a minimum of 15 minutes. Toss again before serving.

It's very easy to transform Rice Salad into a lunch or light dinner entree
by introducing protein (beans or crumbled tofu). If you want to get fancy,
spoon into hollowed out tomatoes or bell pepper halves.

Per serving:
Calories  137
Fat  .8 gram
% of calories from fat  5%
Cholesterol  0
Sodium  27 milligrams
Dietary fiber  5.7 grams

kwvegan vegan