Wild Rice and Currant Salad

  • Prep Time 20 min
  • Total Time 35 min
  • Servings 8

Ingredients

Ingredients

1
package (6 1/4 ounces) fast-cooking long-grain and wild rice mix
2
medium carrots, chopped (1 cup)
1
medium bell pepper, chopped (1 cup)
1
medium stalk celery, chopped (1/2 cup)
2/3
cup currants or raisins
2
tablespoons soy sauce
2
tablespoons water
2
teaspoons sugar
2
teaspoons cider vinegar
1/3
cup dry-roasted peanuts
Bibb lettuce leaves, if desired

Directions

Directions

  • 1 Cook rice mix as directed on package. Spread rice evenly in thin layer on large cookie sheet. Let stand 10 to 12 minutes, stirring occasionally, until cool.
  • 2 In large bowl, mix carrots, bell pepper, celery and currants. In small bowl, mix soy sauce, water, sugar and vinegar until sugar is dissolved.
  • 3 Add rice and soy sauce mixture to carrot mixture. Gently toss until coated. Add peanuts; gently toss. Serve salad on lettuce leaves.

Notes










Tips

Expert Tips

You can make this salad and store in the refrigerator up to 24 hours before serving. Toss with peanuts just before serving.

Add a festive holiday finish to this salad with carrot stars. To make, thinly slice carrot. Cut slices into star shapes using a small canapé or cookie cutter.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
130
Calories from Fat
45
% Daily Value
Total Fat
5g
0%
Saturated Fat
1g
0%
Cholesterol
5mg
0%
Sodium
280mg
0%
Total Carbohydrate
20g
0%
Dietary Fiber
2g
0%
Protein
3g
3%
% Daily Value*:
Vitamin A
58%
58%
Vitamin C
26%
26%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1/2 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.