Herbed Carrot and Brown Rice Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 c. roughly chopped cooked, yet not mushy carrots1 c. medium grain brown rice, barley, or other whole grain2 1/4 c. water1 3 inch cinnamon stick3 T. chopped fresh parsley2 T. chopped fresh mint2 T. chopped fresh cilantro1/2 t. grated lime zest1 T. fresh lime juice1 clove garlic, minced1/2 t. ground cumin2 1/2 T olive oil
Place 1c brown rice in a medium sauce pan with 1 1/4 c. water. Add cinnamon stick. Bring to a boil. Once boiling, reduce heat to low, cover and simmer for about 40 minutes or until rice is tender and water is absorbed. Remove from heat and allow to cool to room temperature. Remove and throw away cinnamon stick.
Place cooled, chopped, cooked carrots in a large bowl. Add cooled rice or what ever grain you are using. Add all other ingredients and toss to mix.
May be served cooled or at room temperature.
Number of Servings: 8
Recipe submitted by SparkPeople user L8AGAIN.
Place cooled, chopped, cooked carrots in a large bowl. Add cooled rice or what ever grain you are using. Add all other ingredients and toss to mix.
May be served cooled or at room temperature.
Number of Servings: 8
Recipe submitted by SparkPeople user L8AGAIN.
Nutritional Info Amount Per Serving
- Calories: 82.3
- Total Fat: 4.6 g
- Cholesterol: 0.0 mg
- Sodium: 25.6 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 1.8 g
- Protein: 1.0 g
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