Garden Wild Rice Salad
Yield
50 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 36 | ounces |
long grain and wild rice blend
|
* |
| 3 | quarts |
water
|
*
|
| ¼ | cup |
margarine
or butter |
|
| 1 ½ | cups |
vegetable oil
|
|
| 1 | cup |
lemon juice
|
|
| 3 | cups |
tomatoes
fresh, diced |
|
| 1 ½ | cups |
green bell peppers
diced |
|
| 1 ½ | cups |
cucumbers
pared and diced |
|
| 1 | cup |
parsley leaves
fresh, finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1040.4 | ml/g |
long grain and wild rice blend
|
* |
| 3 | quarts |
water
|
*
|
| 59 | ml |
margarine
or butter |
|
| 355 | ml |
vegetable oil
|
|
| 237 | ml |
lemon juice
|
|
| 7.1E+2 | ml |
tomatoes
fresh, diced |
|
| 355 | ml |
green bell peppers
diced |
|
| 355 | ml |
cucumbers
pared and diced |
|
| 237 | ml |
parsley leaves
fresh, finely chopped |
|
Directions
Cook rice in water with margarine or butter according to package instructions, for 20 minutes.
Transfer rice and remaining liquid to shallow pan, cover and chill.
Fold in remaining ingredients.
Chill before serving.
