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Brown Rice-Veggie Salad

Flavorful cooked rice and vegetables - perfect for a salad that can be ready in 25 minutes!

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  • Prep Time 15 min
  • Total Time 25 min
  • Servings 4

Dressing

3
tablespoons reduced-sodium soy sauce
1
tablespoon canola oil
1
tablespoon white vinegar
1
teaspoon sugar

Salad

1 1/2
cups water
1 1/2
cups uncooked instant brown rice
1
cup shredded carrots (2 medium)
1
cup fresh sugar snap peas, strings removed, thinly sliced
2
medium green onions, finely chopped (2 tablespoons)

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 In small bowl, beat dressing ingredients with wire whisk until smooth; set aside.
  • 2 In 1-quart saucepan, heat water to boiling over high heat. Stir in rice. Heat to boiling. Reduce heat to low; cover and simmer 5 minutes. Remove from heat. Let stand covered 5 minutes. Fluff with fork; cool slightly.
  • 3 In large bowl, toss rice, carrots, peas and onions with dressing. Let stand at room temperature at least 10 minutes to blend flavors.

EXPERT TIPS

Expert Tips

This rice-veggie salad can easily be made ahead of time and refrigerated. In fact, doing that not only saves you time later but it also makes the salad more flavorful.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
100
(
Calories from Fat
20),
% Daily Value
Total Fat
2 1/2g
2 1/2%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
220mg
220%;
Total Carbohydrate
19g
19%
(Dietary Fiber
1g
1%
  Sugars
2g
2%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
50%;
Vitamin C
10%;
Calcium
0%;
Iron
2%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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