Veggie and Rice Salad

Veggie and Rice Salad

December 6, 2016
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
  • green bell peppers, seeded and chopped
  • 1 Cup
    green beans, chopped
  • onion, chopped
  • carrots, chopped
  • 1 Cup
    mushrooms, sliced
  • 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. Transfer mixture to a large salad bowl and allow to cool to room temperature. Add rice, chopped parsley and lemon juice. Mix together until combined. Serve.

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