Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Brown Rice And Vegetable Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Vegetables Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1 Onion, finely chopped
1 Garlic cloves, crushed
2 Ounce(s) Olive oil
8 Ounce(s) Long-grain brown rice
3/4 Pint(s) Vegetable stock
1 Teaspoon(s) Salt
1/2 Teaspoon(s) Turmeric
8 Ounce(s) French beans
4 Ounce(s) Peas, fresh or frozen
4 Ounce(s) Corn, fresh or frozen
1 Red bell pepper, chopped
4 Ounce(s) Peanuts -=OR=- cashews
Directions:
Cook the onion & garlic in the olive oil until soft & golden. Stir
inthe rice until coated evenly with the oil. Add the stock, salt
&turmeric. Bring to a boil & simmer for about 40 minutes. The
riceshould be tender & all the liquid absorbed.While the rice is
cooking, prepare the vegetables. Cut the beans intosmall chunks. Cook
in boiling salted water until tender (I'd prefer tosteam them). Drain
well.Cool the rice & vegetables & mix together with the bell pepper.
Stir inhalf the nuts & place in a serving bowl. Sprinkle with the
remainingnuts. Serve with an oil & vinegar dressing if liked.Mary
Norwak, "Grains, Beans & Pulses"File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 542
Calories From Fat: 145
Total Fat: 16.6g
Cholesterol: 0mg
Sodium: 754.8mg
Potassium: 380.9mg
Carbohydrates: 93g
Fiber: 11.5g
Sugar: 4.1g
Protein: 9.6g


Scale this recipe to Servings [?]