Confetti Grain Salad
Try this recipe with a variety of vegetables until you find what you and your family like best.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 3/4 cup prepared salad, 1/6 of recipe
233
Calories
4g
Protein
35g
Carbs
8g
Fat
4g
Fiber
2g
Sugar
170mg
Sodium
Saturated Fat 1 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
brown rice, uncooked
1 1/2 cups
water
3 cups
lemons, juiced
2
green onions
3 · scallions
fresh parsley, minced
1/4 cup
salt
1/2 teaspoon
black pepper
1 dash
olive oil
1/4 cup · or cooking oil of choice
mixed vegetables, cut into small pieces
1 1/2 cups
Instructions
- 1
Wash hands with soap and water.
- 2
Wash rice and put into a 2-quart pot with water. Bring to boil, then lower heat to simmer, and cook uncovered until all the water is absorbed (approximately 45 minutes)
- 3
Pour into medium sized bowl and allow to cool.
- 4
Pour lemon juice over rice and stir. When rice is cooled to lukewarm, add vegetables, salt, pepper, and oil.
- 5
Stir and chill at least 1 hour. This dish also can be served warm.
Source: USDA MyPlate Kitchen · Cent$ible Nutrition Cookbook University of Wyoming Cooperative Extension Cent$ible Nutrition Program
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