Brown Rice-Veggie Salad

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

  • 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)

  • 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

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

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.