SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 221.6
  • Total Fat: 7.3 g
  • Cholesterol: 5.6 mg
  • Sodium: 151.5 mg
  • Total Carbs: 39.2 g
  • Dietary Fiber: 4.1 g
  • Protein: 6.0 g

View full nutritional breakdown of Fiber Rich Rice Salad with Tomato, Feta, Cilantro calories by ingredient
Report Inappropriate Recipe

Fiber Rich Rice Salad with Tomato, Feta, Cilantro

Submitted by: WILGNET

Introduction

This is an adapted version of NEGRITA9's version of Brown Rice, Tomato, and Basil. It has less sodium (which wasn't listed in the other recipe at all) as the rice is cooked with out it. It also eliminates sugar which my husband doesn't like in salads. You could cut the oil down some to make it less caloric but I haven't tried this. This is an adapted version of NEGRITA9's version of Brown Rice, Tomato, and Basil. It has less sodium (which wasn't listed in the other recipe at all) as the rice is cooked with out it. It also eliminates sugar which my husband doesn't like in salads. You could cut the oil down some to make it less caloric but I haven't tried this.
Number of Servings: 6

Ingredients

    3 Cups Cooked Organic Harvest Medley Rice (cooked without salt or oil)
    2 T White Balsamic Vinegar
    2 T Olive Oil
    1 tsp granulated garlic
    .25 tsp kosher salt
    9 oz (about 36) grape tomatoes, halved
    1 cup fresh cilanto, chopped
    1/4 cup crumbled feta cheese

Directions

Makes 6 servings (about 1/2 cup each).

Put cooked rice in large bowl (best if just made and still warm). Make dressing in small bowl: whisk vinegar, oil, garlic, salt. Pour dressing over rice and mix. Add tomatoes, cilantro, and feta and mix. Hold at room temperature if serving soon (I'd suggest letting it rest an hour) or chill for up to six hours and bring to room temperature before serving.

Number of Servings: 6

Recipe submitted by SparkPeople user WILGNET.





TAGS:  Side Items |

Great Stories from around the Web


Rate This Recipe