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Broccoli-Rice Salad

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Broccoli-Rice Salad
  • Prep 20 min
  • Total 35 min
  • Servings 4
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Looking for a new side for chicken, fish or beef? A flavored rice mix jump-starts this one that includes broccoli and chickpeas.
Updated Dec 24, 2014

Ingredients

  • 1 package (4.4 oz) butter and herb flavor rice and sauce mix
  • 1 box (9 oz) Frozen Broccoli Cuts
  • 1 large green bell pepper, chopped (1 1/2 cups)
  • 1 can (19 oz) Progresso™ chickpeas (garbanzo beans), drained
  • 2 tablespoons chopped fresh chives
  • 1/2 teaspoon grated lemon peel
  • 2 tablespoons vegetable oil
  • 2 tablespoons lemon juice

Steps

  • 1
    Make rice and sauce mix as directed on package. Cool 15 minutes.
  • 2
    Meanwhile, cook broccoli as directed on box. Drain; cool 15 minutes.
  • 3
    In large bowl, mix cooked rice, cooked broccoli and remaining ingredients. Serve immediately, or cover and refrigerate until serving time.

Tips from the Betty Crocker Kitchens

  • tip 1
    Stir in a pouch of tuna or leftover chopped cooked chicken, ham or turkey, and you'll have dinner.

Nutrition

400 Calories, 12g Total Fat, 14g Protein, 58g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
110
Total Fat
12g
19%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
640mg
27%
Potassium
430mg
12%
Total Carbohydrate
58g
19%
Dietary Fiber
9g
35%
Sugars
2g
Protein
14g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
100%
100%
Calcium
8%
8%
Iron
25%
25%
Exchanges:
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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