Brown Rice-Veggie Salad

Brown Rice-Veggie Salad

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

Prep Time

15

Minutes

Total Time

25

Minutes

Makes

4

servings

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)
  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.
Makes 4 servings (1 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Betty Tip:
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 100
    • (Calories from Fat 20),
  • Total Fat 2 1/2g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 220mg;
  • Total Carbohydrate 19g
    • (Dietary Fiber 1g,
    • Sugars 2g),
  • Protein 2g;
Percent Daily Value*:
    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.