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Rice-Vegetable Oriental Salad

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Submitted by dee34436

YIELD

4 servings

PREP

15 min

COOK

7 min

READY

35 min

Ingredients

½ 118
CUP ML CAULIFLOWER FLORETS
chopped
½ 118
CUP ML BROCCOLI FLORETS
chopped
½ 118
CUP ML CARROTS
or
½ 118
CUP ML SNOW PEA PODS
chopped or sliced
½ 118
CUP ML ONIONS
chopped or sliced
2 3E+1
TABLESPOONS ML SOY SAUCE, TAMARI
2 ½ 591
CUPS ML RICE, QUICK COOKING
brown *
1 5
TEASPOON ML APPLE CIDER VINEGAR
1 1
DASH DASH GINGER *
1 1
DASH DASH LEMON JUICE *

Directions

Cut the vegetables into ½-inch cubes.

Place the vegetables in a heavy saucepan with the soy sauce.

Cover and simmer over low heat for 5 to 7 minutes until the vegetables are barely tender.

Cool and add the remaining ingredients.

Chill before serving.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 73g (2.6 oz)
Amount per Serving
Calories 26 4% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 469mg 20%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 6%
Sugars g
Protein 3g
Vitamin A 62% Vitamin C 39%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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