Guest guest Posted June 22, 2007 Report Share Posted June 22, 2007 This sounds delish! Thank you and welcome in here with us. Donna --- Lynn Jones <crafty_girl44 wrote: > Summer Rice Salad > 2 cups cooked wild rice > 2 Tbsp. Chopped red onion > 1 Tbsp. Rice vinegar > 1 Tbsp. Extra virgin olive oil > 3/4 cup corn* > 2 scallions, trimmed and sliced > 2-4 Tbsp. Finely chopped parsley > 3 Tbsp. Chopped walnuts > Salt and freshly ground black pepper, > To taste > In a large bowl, combine the wild rice, corn, > scallions, parsley, nuts and onion. > In a small bowl, whisk together the vinegar and > oil, then add it to the rice > Mixture. Toss to combine. Season it to taste with > salt and pepper. Cover > And let it stand for 30 minutes before serving to > allow the flavors to > Develop. > *Note: For the corn, cut the kernels off 1 ear of > cooked corn, or use > Defrosted frozen, or drain and rinse canned corn. > Yellow or white corn is > Equally good. > Makes 8 servings. About 1/2 cup per serving. > Per serving: 94 calories, 4 g. Total fat (less > than 1 g. Saturated fat), > 14 g. Carbohydrate, 3 g. Protein, 2 g. Dietary > fiber, 57 mg. Sodium. > > [Non-text portions of this message have been > removed] > > Music washes away from the soul the dust of everyday life. - Berthold Auerbach - ______________________________\ ____ Luggage? GPS? Comic books? Check out fitting gifts for grads at Search http://search./search?fr=oni_on_mail & p=graduation+gifts & cs=bz Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 22, 2007 Report Share Posted June 22, 2007 Thank you Donna Donnalilacflower <thelilacflower wrote: This sounds delish! Thank you and welcome in here with us. Donna --- Lynn Jones <crafty_girl44 wrote: > Summer Rice Salad > 2 cups cooked wild rice > 2 Tbsp. Chopped red onion > 1 Tbsp. Rice vinegar > 1 Tbsp. Extra virgin olive oil > 3/4 cup corn* > 2 scallions, trimmed and sliced > 2-4 Tbsp. Finely chopped parsley > 3 Tbsp. Chopped walnuts > Salt and freshly ground black pepper, > To taste > In a large bowl, combine the wild rice, corn, > scallions, parsley, nuts and onion. > In a small bowl, whisk together the vinegar and > oil, then add it to the rice > Mixture. Toss to combine. Season it to taste with > salt and pepper. Cover > And let it stand for 30 minutes before serving to > allow the flavors to > Develop. > *Note: For the corn, cut the kernels off 1 ear of > cooked corn, or use > Defrosted frozen, or drain and rinse canned corn. > Yellow or white corn is > Equally good. > Makes 8 servings. About 1/2 cup per serving. > Per serving: 94 calories, 4 g. Total fat (less > than 1 g. Saturated fat), > 14 g. Carbohydrate, 3 g. Protein, 2 g. Dietary > fiber, 57 mg. Sodium. > > [Non-text portions of this message have been > removed] > > Music washes away from the soul the dust of everyday life. - Berthold Auerbach - ________ Luggage? GPS? Comic books? Check out fitting gifts for grads at Search http://search./search?fr=oni_on_mail & p=graduation+gifts & cs=bz Quote Link to comment Share on other sites More sharing options...
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