Recipe by Cooking Light March 1999

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Credit: Becky Luigart-Stayner; Styling: Fonda Shaia

Recipe Summary test

Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first 7 ingredients in a small bowl.

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  • Combine rice and remaining ingredients; drizzle with lemon mixture, and toss well. Serve warm or at room temperature.

Nutrition Facts

223 calories; calories from fat 28%; fat 7g; saturated fat 0.7g; mono fat 3.3g; poly fat 2.5g; protein 4.2g; carbohydrates 37.5g; fiber 2.2g; iron 1.6mg; sodium 307mg; calcium 33mg.
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