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Ingredientes
- 1 1/2 c. uncooked quick-cooking brown rice
- 1 c. uncooked quick-cooking wild rice
- 10 ounce frzn green peas, thawed
- 1/2 c. thinly sliced scallions
- 1/4 c. minced red bell pepper
- 1/4 c. tarragon vinegar, up to 1/3
- 3 Tbsp. Dijon mustard
- 1 1/2 Tbsp. freshly grated gingerroot
- 1/2 tsp salt, (optional)
- 1 tsp freshly grnd black pepper
- 2/3 c. sliced almonds, toasted Lettuce for garnish, (optional)
Direcciones
- Call this a salad or possibly a refreshing main dish or possibly the perfect picnic food.
- Anything which cooks up this fast and flavorful will get called to the table all year round.
- Prepare brown and wild rice in separate pans according to package directions. Combine in a large bowl and allow to cold. Add in peas, scallions and bell pepper.
- In a small bowl, whisk together oil, vinegar, mustard, ginger, salt (if you like) and pepper till well blended. Stir into rice mix: add in almonds and toss well.
- Serve in a lettuce-lined bowl or possibly on individual plates.
- Makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 8 servings | |
| Calories 255 | |
| Calories from Fat 26 | 10% |
| Total Fat 3.15g | 4% |
| Saturated Fat 0.39g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 253mg | 11% |
| Potassium 284mg | 8% |
| Total Carbs 48.66g | 13% |
| Dietary Fiber 4.9g | 16% |
| Sugars 3.08g | 2% |
| Protein 8.64g | 14% |
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