|10-30-2015, 12:30 PM||#1|
Join Date: Sep 2000
Location: S.E. Texas Gulf Coast
Jasmine Rice Salad
Jasmine Rice Salad
Makes 8 servings
2-1/2 cups Jasmine White Rice
3 cups water*
1 Cup Frozen Peas and Carrots
1 Tbsp extra virgin olive oil
1 cup cucumber, diced
1/2 cup diced red onion
3 medium diced Roma Tomatoes
1 cup chopped celery
1/2 cup chopped parsley
4 Tbsp Kens northern Light salad dressing (or any very low/no fat dressing)
1/2 tsp Pink Sea Salt
1/4 tsp Black Pepper
Rinse the rice in cold water 1-2 times, draining after each rinse.
Add the rice, water* and salt to a pot with a tight fitting lid.
Bring to a boil, then stir well, cover and simmer over very low heat for 10 minutes then turn off the heat, add the frozen peas and carrots on top and let it sit for 10 more minutes, covered -don't open the lid.
Once it's fully cooked, toss gently with the Olive oil, cover and let it sit at room temp to cool.
Prep all the veggies and toss with the room temp rice along with the dressing.
Gently toss and refrigerate until ready to use -at least 4 hours for the flavors to blend.
*Water: 3 cups is approximate. It should cover the rice in the pan by about 1/3-1/2 inch.
**Salt and pepper are to taste, but add the minimum amounts listed in the recipe to start.
Amount Per Serving
Total Fat 3 g
Saturated Fat 1 g
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 197 mg
Potassium 91 mg
Total Carbohydrate 50 g
Dietary Fiber 2 g
Sugars 3 g
Protein 5 g
The part of the recipe for the rice is a great way to make basic Jasmine rice.
https://www.supertracker.usda.gov/default.aspx <--FDA tracking tools
http://ndb.nal.usda.gov/ <--FDA nutritional counts
http://www.onlineconversion.com/ <-- cooking and other conversions
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