Chilled Rice Salad
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