Vegetable Rice Salad Recipe
Nutrition Info Per Serving: 160 calories, 40g fat, no cholesterol, 220mg sodium.
Instructions:1. Bring the water to a rolling boil.
2. Wash and drain the rice; stir into the boiling water.
3. Reduce heat to low and cook 15 minutes.
4. While rice is hot, add peas, watercress, mushrooms, green onions and carrot and too for a couple of minutes.
5. The heat of the rice will wilt the vegetables.
6. Add the vinaigrette and toss again.
7. Serve warm or at room temperatures.