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Ingredientes
- 3/4 c. Long grain rice
- 1/2 c. Pine nuts
- 1/2 c. Golden brown raisins
- 1 stk celery, diced
- 4 x Green onions, minced
- 1/2 c. Walnut pcs
- 2 Tbsp. Minced glace ginger
- 2 x Dry apricots, minced (I used a few more)
- 1/4 c. Orange juice
- 2 Tbsp. Oil
- 1 x Clove garlic, crushed
- 1 tsp Grated fresh ginger
- 2 tsp Honey
- 1 tsp Lemon juice
Direcciones
- I thought I would share with y'all (I'm from Nashville!) a delicious pareve rice salad from the Australian Women's Weekly Barbeque Cookbook.
- Method: Cook rice, drain & cold. Toast pine nuts in moderate oven 5-8 mins
- (I broiled them in the toaster oven) Combine all ingredients. Toss well with dressing. Chill several hrs before serving.
- Serves 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 570g | |
| Calories 1651 | |
| Calories from Fat 697 | 42% |
| Total Fat 81.77g | 102% |
| Saturated Fat 6.62g | 26% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 59mg | 2% |
| Potassium 1777mg | 51% |
| Total Carbs 219.19g | 58% |
| Dietary Fiber 12.4g | 41% |
| Sugars 76.55g | 51% |
| Protein 26.72g | 43% |
