Saffron Rice Salad
- 2 tb White wine vinegar
- 1 tb Olive oil
- 2 dr Hot pepper sauce (optional)
- --Or more, to taste
- 1 Garlic clove; minced
- 1/4 ts Ground white pepper
- 2 1/2 c Cooked rice
- -(cooked in chicken broth &
- 1/16 ts Saffron)*
- -- cooled to room temp.
- 1/2 c Diced red pepper
- 1/2 c Diced green pepper
- 1/4 c Sliced green onions
- -- including tops
- 1/4 c Sliced ripe olives
- Lettuce leaves
Combine vinegar, oil, pepper sauce (if desired), garlic, and white
pepper in large bowl; mix well. Add remaining ingredients except
lettuce; toss lightly. Serve on lettuce leaves.
*Ground turmeric may be substituted.
Each serving provides:
* 198 calories
* 4.0 g. protein
* 2.6 g. fat
* 39.3 g. carbohydrate
* 1.7 g. dietary fiber
* 565 mg. sodium
* 0 mg. cholesterol
Source: "Light, Lean & Low Fat" booklet
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/lllfrice.zip
pepper in large bowl; mix well. Add remaining ingredients except
lettuce; toss lightly. Serve on lettuce leaves.
*Ground turmeric may be substituted.
Each serving provides:
* 198 calories
* 4.0 g. protein
* 2.6 g. fat
* 39.3 g. carbohydrate
* 1.7 g. dietary fiber
* 565 mg. sodium
* 0 mg. cholesterol
Source: "Light, Lean & Low Fat" booklet
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/lllfrice.zip
