French-Canadian Wild Rice Salad
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 215.4
- Total Fat: 12.4 g
- Cholesterol: 0.0 mg
- Sodium: 47.8 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 5.5 g
- Protein: 4.7 g
View full nutritional breakdown of French-Canadian Wild Rice Salad calories by ingredient
Number of Servings: 7
Ingredients
-
3 cups cooked wild rice
1 cup diced carrots
1 cup peas
1 cup diced green or red bell pepper
1 cup sliced mushrooms, fresh
1 large celery stalk, finely chopped
2 tablespoons fresh minced parsley
Marinade:
1/2 cup Olive Oil
1/3 cup fresh lemon juice
1 garlic clove, pressed
1 Tbsp fresh minced tarragon
1 Tbsp fresh minced basil
Directions
Place cooked rice in large bowl. Steam the carrots, peas, peppers, and mushrooms until tender but firm. There should still be some crunch. Add steamed vegetables, celery and parsley to the rice.
Whisk together marinade ingredients and toss gently with the rice and vegetable mixture. Refrigerate until well-chilled, stirring occasionally, so the marinade will flavor the rice.
Serve with tomato wedges and green olives.
Other serving options:
A sprinkling of parmesan or feta cheese on top
Dried currants, toasted pine nuts, or almonds.
A wedge of brie, fontina, Jarlsberg, or any other good flavorful cheese.
Steamed & marinated vegetables.
Stuff a tomato shell or green pepper half with rice salad and bake it for a wintertime lunch.
Number of Servings: 7
Recipe submitted by SparkPeople user TREEWYTCH.
Whisk together marinade ingredients and toss gently with the rice and vegetable mixture. Refrigerate until well-chilled, stirring occasionally, so the marinade will flavor the rice.
Serve with tomato wedges and green olives.
Other serving options:
A sprinkling of parmesan or feta cheese on top
Dried currants, toasted pine nuts, or almonds.
A wedge of brie, fontina, Jarlsberg, or any other good flavorful cheese.
Steamed & marinated vegetables.
Stuff a tomato shell or green pepper half with rice salad and bake it for a wintertime lunch.
Number of Servings: 7
Recipe submitted by SparkPeople user TREEWYTCH.