Prep Time 15 min
Cook Time 30 Min
Servings 8 to 10
Difficulty Easy

Ingredients

  • 3 1/2 cups cooked long grain white and wild rice blend
  • 2 green onions
  • 1/2 cup green and/or red bell pepper, diced
  • 1/4 cup finely chopped almonds
  • 2 tbsps. fresh chopped parsley
  • 1/2 cup Crisco® Pure Vegetable Oil
  • 3 tbsps. rice wine vinegar
  • 1 tsp. minced fresh ginger, or to taste
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper

Directions

  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    *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 Fat140g
  • Total Fat 16g
  • Saturated Fat 1g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 810mg
  • Potassium 0mg
  • Total Carbohydrates 37g
  • Dietary Fiber 2g
  • Sugars 1g
  • Protein 6g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet