Wild Rice-Cucumber Salad [T]
Yield
1 servingsPrep
20 minCook
40 minReady
60 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
wild rice
rinsed |
|
| 3 | cups |
water
|
|
| 3 | each |
cucumbers
sliced thick and but into quarters |
|
| 1 | each |
sweet red bell peppers
diced |
|
| 1 | bunch |
scallions, spring or green onions
or vidalia or red onion, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
wild rice
rinsed |
|
| 7.1E+2 | ml |
water
|
|
| 3 | each |
cucumbers
sliced thick and but into quarters |
|
| 1 | each |
sweet red bell peppers
diced |
|
| 1 | bunch |
scallions, spring or green onions
or vidalia or red onion, chopped |
*
|
Directions
Bring the water to a boil, add the wild rice.
Return to boil, turn down to simmer for 40 minutes or until some of the grains burst.
Remove from heat and allow to cool.
Drain any excess water.
Toss cooled rice and other ingredients in a bowl.
Serve with dressing.
