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Chilled Rice Salad

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Recipe

 

Yield

6 servings

Prep

30 min

Cook

30 min

Ready

1 hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 cups rice
brown, uncooked
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½ cup arame
*
1 cup green peas
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½ cup yellow summer squash
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4 Scallions; scallions, spring or green onions
thinly sliced
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½ cup daikon (chinese icicle radish)
grated
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½ cup sesame oil
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½ cup rice vinegar
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ds soy sauce, tamari
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Ingredients

Amount Measure Ingredient Features
473 ml rice
brown, uncooked
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118 ml arame
*
237 ml green peas
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118 ml yellow summer squash
* Camera
4 Scallions; scallions, spring or green onions
thinly sliced
* Camera
118 ml daikon (chinese icicle radish)
grated
* Camera
118 ml sesame oil
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118 ml rice vinegar
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soy sauce, tamari
* Camera

Directions

Cook rice according to package directions and allow to cool.

Rinse and drain arame.

Soak for 20 minutes in enough water to cover.

Drain and set aside.

Steam peas and allow to cool.

Combine vegetables, scallions and daikon.

Gently fold vegetables and arame into cooled rice.

Whisk oil, vinegar and tamari together.

Toss into rice/vegetable mixture and chill.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 113g (4.0 oz)
Amount per Serving
Calories 40541% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 53mg 2%
Total Carbohydrate 18g 18%
Dietary Fiber 2g 8%
Sugars g
Protein 11g
Vitamin A 6% Vitamin C 13%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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