COOK white and wild rice blend according to package directions; let cool slightly. Combine rice, green onions, bell pepper, almonds and parsley in medium serving bowl.
BLEND oil, vinegar, ginger if desired, salt and pepper in small bowl. Pour over rice mixture. Toss to coat. Cover and refrigerate at least 2 hours. Stir and season with salt and pepper to taste before serving.
*To toast almonds: Place almonds in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.
Serving Size (1/8 of recipe), Calories 310 (Calories from Fat 140), Total Fat 16g (Saturated Fat 1.5g, Trans Fat 0g), Cholesterol 0mg, Sodium 810mg, Total Carbohydrate 37g (Dietary Fiber 2g, Sugars 1g), Protein 6g; Percent Daily Value*: Vitamin A 4%, Vitamin C 15%, Calcium 4%, Iron 10%.
*Percent Daily Values are based on a 2,000 calorie diet.
Butter Flavor, Crisco Results
For those who love the taste of butter, but demand the performance of shortening.