Lunch

Rice and vegetable salad is for Lunch.

Rice and vegetable salad takes 20 minutes to prepare.

Rice and vegetable salad takes 10 minutes to cook.

Rice and vegetable salad makes 12 servings.

The ingredients for Rice and vegetable salad are:

Indian, Aromatic Basmati Rice, aprox 3/4 cup, 5 serving (remove)
Black Olives, 100 grams (remove)
Celery, raw, 1 cup, diced (remove)
*Peppers, sweet, red, fresh, 2 cup, chopped (remove)
*Mushroom (tinned), 100 gram(s) (remove)
Sun Dried Tomatoes, 1 cup (remove)
Annie's Naturals Consorzio Roasted Red Pepper Oil, 1 Tbsp, 1 serving (remove)
Sunflower Seeds, without salt, 2 oz (remove)
Pumpkin Seeds, 1 oz (85 seeds) (remove)
*Sesame Seeds, 1 tbsp (remove)
*Carrot - raw, chopped, 1 cup (remove)
*Tomato - cherry tomato - raw, 1 cup (remove)
*green onion (spring onion), 1 cup (remove)
Olive Oil, 4 tbsp (remove)
*Balsamic Vinegar, 3 tbsp (remove)
*Coriander Leaves, Fresh, 0.25 cup (remove)

Here is how you make Rice and vegetable salad:

Cook the rice according to instructions and let cool. Chop all veg into small pieces and mix in. Toast seeds or add raw. Add oil, vinegar and salt and pepper to taste.Serving Size: 12 1 cup servingsNumber of Servings: 12Recipe submitted by SparkPeople user AGCBROWN.

The nutritional information for Rice and vegetable salad is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 193.9

• Total Fat: 9.7 g
• Cholesterol: 0.0 mg
• Sodium: 202.8 mg
• Total Carbs: 25.2 g
• Dietary Fiber: 2.9 g
• Protein: 4.1 g