Rice Salad

Preparation:rice salad recipe
2 cups brown rice, cooked in 3 cups of water until tender
1/3 cup of olive oil
1/2 cup of orange juice
1/2 teaspoon crushed red pepper
2 tablespoons of tamari
1 teaspoon salt
2 tablespoons cider vinegar
1 cup chopped pineapple (or canned crushed, undrained)
10 peapods, chopped
3 scallions, minced
1 stalk celery, chopped
1/2 cup raisins
1/2 cup peanuts, chopped
12 ounces BEANSPROUTS

While rice is cooking combine all other ingredients. Add to rice, mix well and chill. Pack a cup and a half or two cups of this salad and take it to work with a piece of fruit for a refreshing lunch. Serve it on a bed of alfalfa sprouts or alfalfa with garlic sprouts for an attractive and delicious company lunch.

Serves 6

Nutrition Per Serving:
Calories 471
Protein 9.5 g
Carbohydrates 40.5g
Fat 14.5g
Saturated Fat 2.1g
Cholesterol 0.0g
Sodium 405.0 mg
Potassium 504.0 mg
Dietary Fiber 3.6g

Percent US RDA Per Serving:
Protein 24%
Vitamin A 6%
Vitamin C 25%
Thiamin 17%
Riboflavin 18%
Niacin 23%
Calcium 10%
Iron 19%
Vitamin B6 13%
Vitamin B12 9%
Folacin 30%