Brown Rice-Veggie Salad

  • Prep 15 min
  • Total 25 min
  • Servings 4
Brown Rice-Veggie Salad

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)

Steps

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  • 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.

Notes









Tips

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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
100
Calories from Fat
20
% Daily Value
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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