Healthy Pregnancy Cookbook
Summer Rice Salad
Ingredients
1 cup long grain white rice
3 Tbs olive oil
2 Tbs red wine vinegar
1 clove garlic, crushed
salt and pepper
1 1/4 cup corn (2 ears)
1 large tomato, diced
1/4 cup red onion, diced
1/4 cup chopped basil leaves
6 large lettuce leaves
Procedure
- Stir rice into 1 3/4 C boiling salted water. Cover, cook over medium low heat until the liquid is absorbed and the rice is tender (15 minutes). Let stand uncovered until slightly cooled. Fluff with fork.
- In large bowl, whisk olive oil, vinegar, garlic, slat and pepper. Add rice, corn, tomato, red onion and basil and toss to blend.
- Spoon into a shallow bowl, lined with lettuce leaves.
Serves 8. Per Serving: Calories 265; Calories from fat 59(22%); Fat 7g; Carbohydrates 47g; Sugar 0g; Fiber 12g; Protein 9g
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