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Vegetable Rice Salad Recipe

Serves 6

Nutrition Info Per Serving: 160 calories, 40g fat, no cholesterol, 220mg sodium.


  • 1 1/2 cup water
  • 1 cup basmati rice
  • 1 cup frozen peas, thawed
  • 1 bunch watercress
  • 1 cup cremini or button mushrooms, sliced
  • 2 green onions (white and green parts), chopped
  • 1 unpeeled carrot, slice in thin rounds
  • 6 tbsp herbal vinaigrette


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.


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Main Ingredient:Mushroom
Grain and Cereal / Rice
Preparation Method:Boiling
Special Diet:Vegetarian
Low Fat

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