Fruity Rice Salad
Try this Fruity Rice Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
lunch
lunch
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains honey
dairy free
pescatarian
- 1 clove garlic crushed
- 4 green onions chopped
- dressing
- 2 tb vegetable oil
- 1 ts lemon juice
- 1 stick celery diced
- 2 ts honey
- 1/4 c orange juice
- 1 ts fresh ginger grated
- 1/2 c walnut pieces
- 3/4 c long grain rice
- 1/2 c pine nuts
- 2 dried apricots chopped
- 1/2 c golden raisins
- 2 tb glace ginger chopped
- Carbohydrate 173.110033324724 g
- Cholesterol 0 mg
- Fat 105.8402575 g
- Fiber 16.178291623326 g
- Protein 30.2881708333303 g
- Saturated Fat 8.926661689875 g
- Serving Size 1 1 Serving (671g)
- Sodium 54.789166666296 mg
- Sugar 156.931741701398 g
- Trans Fat 9.614379438775 g
- Calories 1669 calories
I thought I would share with yall (Im from Nashville!) a delicious pareve rice salad from the Australian Womens Weekly Barbeque Cookbook. Method: Cook rice, drain & cool. Toast pine nuts in moderate oven 5-8 mins (I broiled them in the toaster oven) Combine all ingredients. Toss well with dressing. Refrigerate several hours before serving. Serves 6. Posted to JEWISH-FOOD digest V97 #035 by sharon.stein@mcmail.vanderbilt.edu on Jan 29, 97.
