Rice Salad Oriental

With this dish you get three in one -- a salad, a vegetable, and a starch! It makes a great summer side dish. Add grilled shrimp or chicken, and you have the whole meal.

Ingredients

2 cups brown rice, cooked
1 tablespoon instant onion, toasted
1/2 cup radishes, sliced
1/2 green pepper, sliced
2 small celery stalks, sliced
1 tablespoon low-sodium soy sauce
1 tablespoon chopped fresh cilantro
1/4 teaspoon ground ginger
1/8 teaspoon garlic powder
1/4 cup seasoned rice wine vinegar
1 head red leaf lettuce, keep out 6 leaves and chop the rest

Method

1.Mix all the ingredients, except the lettuce, in a large bowl. Toss well to mix. Cover and refrigerate for 1 hour.

2. Toss in the chopped lettuce. Line a salad bowl with remaining lettuce leaves and place the mixture in the center.

Serves: 6

NUTRITIONAL ANALYSIS (PER SERVING)

87 Calories
2.1 gm. Protein
18.6 gm. Carbohydrate
0.5 gm. Fat
0.11 gm. Saturated Fat

180.6 mg. Sodium
0.0 mg. Cholesterol
1.67 gm. Fiber
19 mg. Calcium
5% of Calories from Fat

This recipe is excerpted from "Cooking with Herbs & Spices" by Judy Gilliard, ©1999. Reprinted with permission from the publisher: Adams Media Corporation, Holbrook, Massachusetts.

Info/order this book

About The Author

Judy Gilliard hosts the healthy living radio spot Judy a la Carte on radio stations nationally and has spoken and taught on the topic for Royal Cruise Lines, The College of the Desert, and others. She has written numerous cookbooks focusing on healthy eating.

InnerSelf Market

Advertiser

Syndication