oriental rice salad with cukes

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Oriental Rice Salad

 

Recipe By :Health Science

Serving Size : 3 Preparation Time :0:20

Categories : 2002-07-30 Salads

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups cooked short grain brown rice -- cooled to room

temperature

1 cup finely shredded carrots

1/2 cup raw sunflower seeds

1/2 lemon -- juiced

1/2 teaspoon ground ginger

1/2 teaspoon garlic powder

1/4 cup dulse (seaweed) -- rinsed

or other dark green

1 red or green bell pepper -- diced

1 cucumber -- peeled, diced

 

Toss the ingredients together, except for the bell pepper and cucumber.

 

Toss the bell pepper and cucumber into the rice mixture. Serve cold or at room

temperature.

 

Hint: You can also use this mixture as a filling for sushi by cutting the pepper

and cucumber into thin strips and using them as center vegetables for the sushi

roll.

 

Nutrition facts per serving:

Calories: 486 (11% from protein, 26% from fat)

Protein: 13.7 gm., Fat: 14.5 gm., Linoleic Acid: 8.7 gm.,

Fiber: 8.3 gm., Calcium: 98 mg., Sodium: 38 mg.

Iron: 4.1 mg., B-Carotene: 2001 [micro]g., Vitamin C: 39 mg.

Vitamin E: 14.53 mg., Selenium: .1 mg., Zinc: 3.3 mg.

 

Source:

" Health Science, June 22 2001 "

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Per Serving (excluding unknown items): 477 Calories; 14g Fat (26.4% calories

from fat); 13g Protein; 77g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol;

36mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2

Fat.

 

 

Nutr. Assoc. : 2801 26083 1452 0 0 0 26987 0 0 0