California brown rice salad (vegan)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | California fruit cocktail |
| 1 | cup | Brown rice |
| 1 | Tomato; diced | |
| 1 | cup | Sliced celery |
| ½ | cup | Sliced green onions |
| 2 | tablespoons | Red wine vinegar |
| 1 | tablespoon | Vegetable oil |
| 1 | tablespoon | Dijon mustard |
| ½ | teaspoon | Tarragon |
| ⅛ | teaspoon | Garlic powder |
Directions
Drain fruit cocktail, reserving ¼ cup liquid; save remainder for other uses. Cook rice according to package directions; chill thoroughly. Toss rice with fruit cocktail, tomato, celery and green onions. Combine reserved fruit cocktail liquid with vinegar, oil, mustard, tarragon and garlic powder. Stir into rice mixture; chill for flavors to blend.
Nutrition (per serving): 199 calories Total Fat 4 g (16% of calories) Source: The Canned Fruit Promotion Service :
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1⅘á
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