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Brown Rice-Veggie Salad

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Betty Crocker Kitchens
Updated Apr 12, 2010
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Flavorful cooked rice and vegetables - perfect for a salad that can be ready in 25 minutes!

Brown Rice-Veggie Salad

  • Prep Time 15 min
  • Total 25 min
  • Servings 4
  • Ingredients 9
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Ingredients

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)

Instructions

  • Step 
    1
    In small bowl, beat dressing ingredients with wire whisk until smooth; set aside.
  • Step 
    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.
  • Step 
    3
    In large bowl, toss rice, carrots, peas and onions with dressing. Let stand at room temperature at least 10 minutes to blend flavors.

Nutrition

100 Calories
2 1/2g Total Fat
2g Protein
19g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
100
Calories from Fat
20
Total Fat
2 1/2g
4%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
220mg
9%
Potassium
75mg
2%
Total Carbohydrate
19g
6%
Dietary Fiber
1g
6%
Sugars
2g
Protein
2g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
10%
10%
Calcium
0%
0%
Iron
2%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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