Summer Rice Salad

(from JulieEld’s recipe box)

1 serving (3/4 cup) equals 136 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 296 mg sodium, 18 g carbohydrate, 2 g fiber, 2 g protein.

Source: Quick Cooking

Prep time: 10 minutes
Cook time: 120 minutes
Serves 6 people

Categories: Salad, Side

Ingredients

  • 2 cups cooked brown rice
  • 1 cup quartered cherry tomatoes
  • 1/3 cup chopped red onion
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 3 tablespoons cider vinegar
  • 2 tablespoons canola oil
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • Leaf lettuce, optional

Directions

  1. Combine rice, tomatoes, onion and olives.

  2. In a small bowl, combine vinegar, oil, parsley, sugar and salt; mix well.

  3. Pour over rice mixture and toss to coat.

  4. Cover and chill for at least 2 hours.

  5. Serve in a lettuce-lined bowl if desired.

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