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Egg and Rice Salad to Go

Any hearty brown rice or brown-rice blend works well in this salad.

Health SEPTEMBER 2012

  • Yield: Makes 1 serving (serving size: about 2.5 cups)
  • Prep time:10 Minutes

Ingredients

  • 1/2 cup cooked brown rice
  • 1 cup cooked green beans, roughly chopped (3 oz)
  • 1 ripe plum, thinly sliced (3 oz)
  • 2 tablespoons (1/2 oz) chopped walnuts
  • 1 hard-cooked egg, sliced
  • 1 teaspoon sesame oil
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper, to taste

Preparation

1. Combine rice, beans, plum, walnuts, and egg in a portable container.

2. Drizzle with sesame oil, lime juice, salt, and pepper; toss gently to combine. Refrigerate up to 2 days.

Nutritional Information

Amount per serving
  • Calories: 388
  • Fat: 20.2g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 5.5g
  • Polyunsaturated fat: 10.3g
  • Protein: 13g
  • Carbohydrate: 43g
  • Fiber: 6g
  • Cholesterol: 186mg
  • Iron: 3mg
  • Sodium: 562mg
  • Calcium: 93mg
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Egg and Rice Salad to Go recipe

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