* Exported from MasterCook *
CALIFORNIA BROWN RICE SALAD
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : brown rice
Amount Measure Ingredient -- Preparation Method
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4 cups cooked brown rice
1 red bell pepper
1 yellow or orange bell pepper
1/4 cup onion -- chopped fine
3 ribs celery
3 carrots
1 cup frozen corn -- thawed
1 cup frozen peas -- thawed
1 1/2 tablespoons dried basil
3 tablespoons balsamic vinegar
3 tablespoons olive oil
1. In a good processor, finely chop peppers, onion, celery and carrots. Remove to a large mixing bowl.
2. Add remainder of the ingredients and stir until well mixed.
3. Serve warm or room temperature.
4. The salad keeps well in the refrigerator. When warming, be careful no to let it too long as you want the vegetables to remain raw.
Source:
"Ann's Kitchen"
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Per Serving (excluding unknown items): 278 Calories; 8g Fat (26.1% calories from fat); 6g Protein; 47g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 60mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Vegetable; 0 Fruit; 1 1/2 Fat.
NOTES : FLEX POINTS PER SERVING: 5
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
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