Italian Rice Salad

recipe
Serve this tangy rice salad with lemon-broiled snapper fillets and steamed green beans.

Yield:

2 servings

Recipe from

Oxmoor House

Nutritional Information

Calories 93
Caloriesfromfat 25 %
Fat 2.6 g
Satfat 0.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2 g
Carbohydrate 15.9 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 79 mg
Calcium 0.0 mg

Ingredients

1/2 cup cooked brown rice (cooked without salt or fat)
1/2 cup seeded, chopped tomato
1/4 cup chopped zucchini
1 tablespoon chopped fresh parsley
1 1/2 teaspoons chopped green onions
2 tablespoons white wine vinegar
1 tablespoon chopped ripe olives
1/2 teaspoon sugar
1/2 teaspoon ground oregano
1/2 teaspoon olive oil
1/2 teaspoon hot sauce

Preparation

Combine first 5 ingredients in a medium bowl.

Combine vinegar and remaining ingredients in a jar; cover tightly, and shake vigorously. Pour vinegar mixture over rice mixture, and toss gently. Cover and chill at least 1 hour. Toss gently before serving.