Food recipes
Rice & Vegetable Salad
Rice & Vegetable Salad Ingredients: vinegar, red wine oil, olive, salad or cooking water, bottled, generic salt, table spices, pepper, black rice, white, long-grain, regular, unenriched, cooked without salt squash, su...
Rice & Vegetable Salad
Ingredients:
vinegar, red wine
oil, olive, salad or cooking
water, bottled, generic
salt, table
spices, pepper, black
rice, white, long-grain, regular, unenriched, cooked without salt
squash, summer, zucchini, includes skin, raw
radishes, raw
yogurt, greek, plain, nonfat
onions, spring or scallions (includes tops and bulb), raw
dill weed, fresh
Directions:
Combine vinegar, oil, water, salt, and pepper in a small bowl; set aside.
Cook rice according to package directions, omitting salt and fat.
Pour vinegar mixture over hot rice; toss gently to coat.
Let cool.
Add zucchini, radishes, yogurt, green onions, and dillweed to rice mixture.
Toss gently; cover and refrigerate 8 hours.
Ingredients:
vinegar, red wine
oil, olive, salad or cooking
water, bottled, generic
salt, table
spices, pepper, black
rice, white, long-grain, regular, unenriched, cooked without salt
squash, summer, zucchini, includes skin, raw
radishes, raw
yogurt, greek, plain, nonfat
onions, spring or scallions (includes tops and bulb), raw
dill weed, fresh
Directions:
Combine vinegar, oil, water, salt, and pepper in a small bowl; set aside.
Cook rice according to package directions, omitting salt and fat.
Pour vinegar mixture over hot rice; toss gently to coat.
Let cool.
Add zucchini, radishes, yogurt, green onions, and dillweed to rice mixture.
Toss gently; cover and refrigerate 8 hours.