America’s Choice
for Medium-Grain Rice




Mediterranean Layered Rice Salad

Serves About 8
5 Member Ratings


… just start with cool, cooked whole grain brown rice, add sautéed mushrooms, fresh chives and tangy Balsamic dressing; layer fresh veggies and cheese, drizzle with dressing over vegetables.

Ingredients:

1 cup River® Whole Grain Brown Rice, uncooked
2 Tbsps canola oil
2 cups mushrooms, chopped
1/4 cup fresh chives, snipped
1 1/2 cups reduced-fat Italian salad dressing, divided
2 green onions, chopped
2 tomato, seeded and chopped
2 cups broccoli florets, blanched and drained
2 red bell pepper, chopped
1 cup mild reduced fat Provolone (or Cheddar cheese), shredded
1 pkg (12 oz.) frozen green peas, thawed


Directions:

Prepare rice as directed. Let stand for 5 minutes to cool.

In non-stick skillet, heat oil and add mushrooms. Sauté stirring frequently until mushrooms are browned and all liquid has evaporated.

Combine rice with mushrooms and chives. Gently mix ½ cup dressing with rice-mushroom mixture. Place one-half of rice mixture in bottom of large glass serving bowl.  Layer broccoli, red bell peppers, and green onions.  Drizzle ½ cup dressing over vegetables.  Top with remaining rice mixture. 

Layer peas, tomatoes, and drizzle with remaining ½ cup dressing.  Top with cheese.

Helpful Hint:

This salad can be prepared early in the day or the day before and refrigerated until ready to use.
Calories 310  cal
Fat 7  g
Cholesterol 5  mg
Sodium 810  mg
Carbohydrates 51  g
Protein 17  g


*Percent Daily Values are based on a 2,000 calorie diet.    See full nutrition
Calories 310 cal
Total Fat 7 g
Saturated Fat 1.5 g
Cholesterol 5 mg
Sodium 810 mg
Total Carbohydrates 51 g
  **Sugars 21 g
  Dietary Fiber 8 g
Protein 17 g


Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

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