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tropical-rice-salad recipe

Date:    Tue, 19 Apr 94 17:18:18 GMT
 From:    nanette.blanchard@springsboard.org (NANETTE BLANCHARD)
     Here is a recipe from the May/June 1994 issue of Pillsbury
 Fast and Healthy.
     1 cup uncooked long grain rice
     3 quarts water
     1 ripe tomato, finely chopped
     1 small ripe papaya, peeled, seeded, and coarsely chopped
     2 medium jalapeno chile peppers, stems and seeds, removed,
          chopped (2 Tablespoons)
     1/2 cup loosely packed chopped cilantro
     2 Tbsp finely chopped red onion
     1 1/2 tsp sugar
     1 tsp cumin
     1/4 tsp salt
     1/8 tsp coarsely ground black pepper
     Place rice in strainer; rinse under cold water. In large Dutch
 oven or saucepan, combine rice and water. Bring to a boil. Reduce
 heat; cook gently about 10 minutes or until tender and fluffy.
 Drain; rinse with warm water.
     Meanwhile in a large bowl combine all remaining ingredients.
 If necessary, season to taste with additional sugar, cumin, salt
 and pepper. Add cooked rice; toss gently to combine. Serve
 immediately or cover, refrigerate and bring to room temperature
 before serving. Makes 8 (3/4 cup) servings.
     Nutritional Information: Per 3/4 cup serving, 100 cal, 0 g fat,
 o chol, 75 mg sodium.
 kwvegan vegan