mitchell: rice and spinach salad

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* Exported from MasterCook *

 

Rice And Spinach Salad With Oriental Vinaigrette

 

Recipe By :Paulette Mitchell

Serving Size : 6 Preparation Time :0:00

Categories : Salads veg-recipes

 

 

Amount Measure Ingredient -- Preparation Method

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SALAD:

1 tablespoon safflower oil

1/2 cup pine nuts or slivered almonds

1 1/2 cups cooked rice -- preferably brown

1/2 pound fresh spinach leaves -- julienned

2 scallions -- Chopped

11 ounces mandarin orange segments -- drained

or 1/2 cup halved grapes

8 ounce canned sliced water chestnuts -- drained

ORIENTAL VINAIGRETTE:

3 tablespoons safflower oil

2 tablespoons rice vinegar

2 tablespoons soy sauce

1/2 teaspoon black pepper

1 clove garlic -- minced

1/4 teaspoon ground ginger -- dried

GARNISH (OPTIONAL):

blanched peapods

halved red or green grapes

currants or raisins

 

In a small skillet, heat oil. Saute pine nuts until lightly browned. Set aside

to cool.

 

In a large bowl. toss together rice, spinach, scallions, mandarin oranges, and

water chestnuts.

 

In a small bowl, whisk together dressing ingredients: pour over salad. Add pine

nuts and toss. Garnish with peapods, grapes, currants, or raisins.

____________________________

HINT: Arugula, also called Roquette or Rocket, is a member of the mustard family

and grows wild in the Mediterranean region. Its peppery flavor is a favorite in

southern Italy and France. It is available in specialty markets and some

groceries.

VARIATIONS: * substitute arugula for spinach

* omit mandarin oranges. Garnish salad with orange sections from 1 orange

quickly sauteed in 1 tablespoon margarine with 1 tablespoon sugar added; chill,

cut into 1-inch pieces; toss into salad.

* for a hotter flavor, add a few drops of hot pepper sauce or a dash of dried

red pepper flakes to the dressing

 

Source:

" The 15-Minute Gourmet Vegetarian 1999 "

 

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Per Serving (excluding unknown items): 262 Calories; 15g Fat (50.2% calories

from fat); 6g Protein; 28g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

379mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2

Fruit; 2 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : Salads are a terrific way to use leftover grains. Brown rice is my

favorite, but other grains such as bulgur wheat or couscous also work well. For

a light summer supper or luncheon, serve with soup, muffins, and a fruit

dessert.

ADVANCE PREPARATION: The salad may be made early on the day it is to be served.

If kept longer, the dressing tends to be absorbed into the grain.

Nutr. Assoc. : 0 0 4489 0 1423 0 926318 2130706543 901586 0 0 0 0 0 0 0 0

4373 2130706543 2130706543

 

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