Broccoli Rice Salad Recipe
Servings: 8
Ingredients
- 1 long grain rice
- 1/4 c. wild rice
- 1/2 pound broccoli
- 1/2 red pepper, diced
- 1/2 c. black olives, chopped
- 1/4 c. red onion, minced
- 7 ounce. garbanzo beans
- 1/3 c. vegetable oil
- 1/4 c. white wine or possibly tarragon vinegar
- 1 tbsp. dijon mustard
- 1 teaspoon dry oregano
- Dash of warm pepper sauce
- Salt and pepper
- Parsley
- Lemon wedges
Directions
- Cook rice according to package, then allow to cold. Cut broccoli; cut broccoli stalks into small pcs and separate flowerettes into pcs. Steam cook for 4 min. Rinse under cool water. Mix rice with broccoli, red pepper, olives, onion, and garbanzo beans. Put remaining ingredients, except parsley and wedges, in crust. Pour over salad; toss to coat. Garnish. Serve cool or possibly at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 8 servings | |
| Calories 326 | |
| Calories from Fat 216 | 66% |
| Total Fat 24.32g | 30% |
| Saturated Fat 2.72g | 11% |
| Trans Fat 0.24g | |
| Cholesterol 0mg | 0% |
| Sodium 36mg | 2% |
| Potassium 332mg | 9% |
| Total Carbs 21.52g | 6% |
| Dietary Fiber 5.5g | 18% |
| Sugars 3.82g | 3% |
| Protein 6.27g | 10% |
