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Rice Salad with Almonds and Raisins

Nutrition Information
Calories: 236
Total Fat: 6g
Saturated Fat: 0.7g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 45mg
Carbohydrates: 41g
Dietary Fiber: 4g
Sugars: 5g
Protein: 4g
Vitamin A: 882iu (17%)
Vitamin C: 9mg (15%)
Calcium: 40mg (4%)
Iron: 2mg (11%)

Yield: 12 servings. 1/2 cup each.

2 cups brown rice
1 tablespoon trans-free margarine
1/2 cup slivered almonds
1 cup golden raisins
1/2 cup cider vinegar
1 garlic cloves, crushed
1 tablespoon Dijon mustard
4 ounces orange juice
¼ cup brown sugar
2 tablespoons olive oil
3 cups romaine lettuce

Cook brown rice according to package directions (add 4 cups of water and cook for 30 minutes).

Heat a large nonstick skillet over medium-high heat. Saute the almonds in the margarine. Add the rest of the ingredients except the lettuce and bring to a boil. Lower heat to simmer and simmer briefly, about 1 minute.

Combine the cooked rice with the cooked liquid. Serve over a bed of romaine.

Total Preparation & Cooking Time: 45 min. (10 Prep, 35 Cook)

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