Rice Summer Salad

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Time to Prepare this Recipe 2 hours Prep: 10 minutes Cook: 5 minutes
Calories Per Serving and Nutrition Information 367 calories per serving view nutrition facts
# of servings this recipe makes 8 servings suggest servings
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Ingredients

4 cups rice brown, long-grain, cooked
1/2 cup cider vinegar or wine vinegar
1/4 teaspoon dry mustard
1 teaspoon tarragon
6 each scallions, spring or green onions finely chopped
2 each celery chopped
1 large green bell pepper chopped
1 large tomato
1 cup green peas frozen, cooked
5 tablespoons pimiento diced
1/4 cup parsley leaves fresh
1 each cucumber optional

Directions

Mix vinegar, mustard, and tarragon.

Pour over the cooked rice.

Mix well. If rice is warm, let cool to room temperature before adding remaining ingredients.

When rice is cool, add remaining ingredients.

Toss gently.

Cover and refrigerate at least 2 hours before serving.

HELPFUL HINTS: For a variation, substitute basil or dill weed for the tarragon.

Short-grain brown rice also may be used. Serve as a cool main dish for a hot summer's evening, either plain or piled on lettuce leaves and garnished with tomatoes and watercress.

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Nutrition Facts

Serving Size 217g
Amount per Serving
Calories 367 2% of calories from fat
% Daily Value*
Total Fat 1.0g1%
 Saturated Fat 0.0g1%
 Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 52mg2%
Total Carbohydrate 80.0g27%
 Dietary Fiber 3.0g13%
 Sugars 3.0g
Protein 8.0g16%
Vitamin A 20%  Vitamin C 54%
Calcium 5%  Iron 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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