chilled-rice-salad

Chilled Rice Salad Recipe

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Prep Time:
15 min

Cook Time:
30 Min

Servings:
8 to 10 Servings

Difficulty:
Easy

Prep Time:
15 min

Cook Time:
30 Min

Servings:
8 to 10 Servings

Difficulty:
Easy

INGREDIENTS

  • 3 1/2 C. cooked long grain white and wild rice blend
  • 2 green onions
  • 1/2 C. green and/or red bell pepper, diced
  • 1/4 C. finely chopped almonds
  • 2 Tbsps. fresh chopped parsley
  • 1/2 C. Crisco® Pure Vegetable Oil
  • 3 Tbsps. rice wine vinegar
  • 1 tsp. minced fresh ginger, or to taste
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper

DIRECTIONS

  1. COOK white and wild rice blend according to package directions; let cool slightly. Combine rice, green onions, bell pepper, almonds and parsley in medium serving bowl.
  2. BLEND oil, vinegar, ginger if desired, salt and pepper in small bowl. Pour over rice mixture. Toss to coat. Cover and refrigerate at least 2 hours. Stir and season with salt and pepper to taste before serving.
  3. *To toast almonds: Place almonds in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.

Nutrition

Serving size
(1/8 of recipe)

  • Calories 310
  • Calories from Fat140g
  • Total Fat 16g
  • Saturated Fat 1g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 810mg
  • Potassium 0mg
  • Total Carbohydrates 37g
  • Dietary Fiber 2g
  • Sugars 1g
  • Protein 6g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet