Rice and Nut Salad Recipe
This recipe is a really versatile one. It can serve as a hot rice dish, but we use it as a savory, cold salad. Either way, it is a delicious dish that you can make ahead and serve as a side or take it hot off the stove, mix it up and serve it warm as part of your main course.
Ingredients
- 2 cups cooked brown rice, cooled
- 1 teaspoon olive oil
- 1 cup chopped sweet onion
- 3/4 cup tomato puree
- 1 tablespoon fresh mint chopped (dried mint will work)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground allspice
- 1/3 cup chopped, toasted walnuts
- 2 cups fresh veggies (tomato, celery, red bell pepper) chopped
- 1 teaspoon lemon juice
Directions
- Cook the rice according to package directions. Refrigerate for
- at least two hours (best if over night). This removes some of
- the moisture.
- Heat oil in a medium skillet and saute the onion until soft
- but not brown. Add the tomato puree, mint, allspice and cumin
- Let stand until cooled to room temperature.
- Stir in the walnuts and rice. Add the lemon juice and mix thoroughly. Let stand for at least 30 minutes to meld the flavors.
- Add the chopped veggies and toss gently just prior to serving.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 320g | |
| Recipe makes 4 servings | |
| Calories 393 | |
| Calories from Fat 111 | 28% |
| Total Fat 12.6g | 16% |
| Saturated Fat 2.33g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 870mg | 36% |
| Potassium 736mg | 21% |
| Total Carbs 48.39g | 13% |
| Dietary Fiber 9.3g | 31% |
| Sugars 6.52g | 4% |
| Protein 23.06g | 37% |
