Rating: 4.5 stars
11 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 8

“This recipe was one of my husband's staple meals during college. I've made it fresher and healthier by using fresh vegetables and substituting brown rice for white rice.â€� —Karen Waldman, Brookfield, Connecticut

Karen Waldman, Brookfield, Connecticut
Recipe by Cooking Light July 2008

Gallery

Randy Mayor; Styling: Cindy Barr

Recipe Summary

Yield:
6 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all ingredients in a large bowl, stirring well to combine. Cover and chill at least 1 hour before serving.

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Nutrition Facts

122 calories; calories from fat 23%; fat 3.1g; saturated fat 0.3g; mono fat 1.6g; poly fat 1g; protein 4.1g; carbohydrates 22.7g; fiber 4.5g; cholesterol 0mg; iron 1.3mg; sodium 359mg; calcium 32mg.
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