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Veggie and Rice Salad

Veggie and Rice Salad

December 6, 2016
Veggie and Rice SaladVeggie and Rice Salad
Course
Serves 6

This colorful and flavorful salad will be a favorite.  The unpeeled potatoes and brown rice provide lots of fiber recommended during diverticulosis.

Ingredients

  • 1 1/2 Teaspoon
    olive oil
  • 2
    green bell peppers, seeded and chopped
  • 1 Cup
    green beans, chopped
  • 1
    onion, chopped
  • 2
    carrots, chopped
  • 1 Cup
    mushrooms, sliced
  • 2
    potatoes, unpeeled, cooked, cubed
  • 1/2 Teaspoon
    cumin
  • 1/2 Teaspoon
    oregano
  • 1 1/2 Tablespoon
    soy sauce, low sodium
  • 3 Cups
    instant brown rice, cooked and cooled
  • 1/4 Cup
    Italian parsley, chopped
  • 2 Tablespoons
    lemon juice

Instructions

  1. In a large non-stick pan, heat olive oil over medium-high heat.
    Cook peppers, green beans, onions, and carrots for about 7 minutes. Add mushrooms and potatoes and continue cooking
    2 - 3 minutes. Add cumin, oregano and soy sauce.

  2. Transfer mixture to a large salad bowl and allow to cool to room temperature.

  3. Add rice, chopped parsley and lemon juice. Mix together until combined. Serve.

Nutrition:

Nutrition Facts

6 servings per recipe

Serving size 1/6 of recipe

Amount per serving

Calories 195
% Daily Value*
Total Fat 1g1%
Saturated Fat 0g0%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 130mg6%
Total Carbohydrate 40g15%
Dietary Fiber 4.5g16%
Total Sugars 3g
Includes 0g Added Sugars0%
Protein 4.5g
Vitamin D 0mcg0%
Calcium 30mg2%
Iron 1mg6%
Potassium 405mg9%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Reviews

  1. Holly

    ()

    How many potatoes?

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