Blueberry rice salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Cooked rice, room temp. |
| ½ | cup | Toasted sliced almonds |
| 1 | cup | Resh blueberries |
| ½ | cup | Vinaigrette |
Directions
COOKS NOTE: One cup of uncooked rice wil yield approximately 3 cups when cooked. To toast sliced almonds, place them in a single layer on a jellyroll pan or baking sheet. Place i n middle of a 350-degree oven for approximately 5 minutes or until lightly toasted. Watch them carefully because thay burn easily. Procedure: In a medium bowl, combine rice, blueberries and almonds; lightly toss to combine. Stir vinaigrette and measure ½ cup. Add the ½ cup vinaigrette to rice mixture and lightly toss. Taste. Add a little more vinaigrette if necessary. Presentation: Serve with tangy lamb kebabs.
Recipe By : Foodview
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