California Brown Rice Salad (Vegan)
Yield
6 servingsPrep
25 minCook
20 minReady
45 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
fruit cocktail
California |
|
| 1 | cup |
brown rice
|
|
| 1 | each |
tomatoes
diced |
|
| 1 | cup |
celery
sliced |
|
| ½ | cup |
scallions, spring or green onions
sliced |
|
| 2 | tablespoons |
red wine vinegar
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | tablespoon |
dijon mustard
|
|
| ½ | teaspoon |
tarragon leaves
|
|
| ⅛ | teaspoon |
garlic powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
fruit cocktail
California |
|
| 237 | ml |
brown rice
|
|
| 1 | each |
tomatoes
diced |
|
| 237 | ml |
celery
sliced |
|
| 118 | ml |
scallions, spring or green onions
sliced |
|
| 3E+1 | ml |
red wine vinegar
|
|
| 15 | ml |
vegetable oil
|
|
| 15 | ml |
dijon mustard
|
|
| 2.5 | ml |
tarragon leaves
|
|
| 0.6 | ml |
garlic powder
|
|
Directions
Drain fruit cocktail, reserving ¼ cup liquid; save remainder for other uses.
Cook rice according to package directions; chill thoroughly.
Toss rice with fruit cocktail, tomato, celery and green onions.
Combine reserved fruit cocktail liquid with vinegar, oil, mustard, tarragon and garlic powder.
Stir into rice mixture; chill for flavors to blend.
