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.
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.
*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