Rice salad with asparagus and peppers

8 Cups

Ingredients

Quantity Ingredient
3 cups Water
¾ teaspoon Salt
1½ cup Long-grain rice; preferably converted
250 grams Asparagus; 1-inch diagonal pieces
1 Sweet red pepper; strips
2 smalls Zucchini; jullienned
¼ cup Light mayonnaise
¼ cup LF sour cream or yogurt
¼ cup Chives or green onions; thinly sliced

Directions

1. In large saucepan, bring water and salt to boil. Stir in rice. Cover, reduce heat to low and cook 15 mins. After rice has cooked, stir in asparagus and peppers. Cover and continue cooking until rice is tender, from 3-5 more mins. Stir in zucchini and remove from heat.

2. Stir mayonnaise with sour cream. Drain off any liquid from rice mixture and then stir in mayonnaise mixture. Add chives and toss gently.

Serve warm, at room temp, or cold.

Keeps well in fridge for at least 1 day.

Per 1 cup serving:

170 calories, 3g fat (16%CFF) Contributor: "Chatelaine" July 97 Posted to recipelu-digest Volume 01 Number 539 by Cathleen <catht@...> on Jan 16, 1998

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