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Web Site by Bess W. Metcalf
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The Sneaky Kitchen
Copyright April

Rice.jpg (25173 bytes)Fresh Vegetable and Rice Salad


1-1/2 cup/375 mL dry white or brown rice, or jasmine rice
1 cup/250 mL diced (1/4 inch/6 mm) carrots
1 cup/250 mL fresh or frozen tiny green peas
1/4 cup/60 mL Watkins Original Grapeseed Oil
3 Tbsp/45 mL fresh lemon juice
2 Tbsp/30 mL water
1 Tbsp/15 mL German Style prepared mustard
1/2 tsp/2.5 mL Watkins Sea Salt
1 Tbsp/15 mL Watkins Inferno Hot Pepper Sauce
1/2 cup/125 mL each,  diced (1/4 inch/ 6 mm):
                      celery, red onion, green bell pepper
1 can (16 oz/454 g) black-eyed peas, drained, rinsed (optional)
2 Tbsp/30 mL Watkins Parsley
1/2 tsp/2.5 mL Watkins Thyme
Watkins Black Pepper

Cook rice according to package directions.  Cook peas and carrots.  (Carrots may be cooked with rice, if desired).  Set aside.  Whisk oil, lemon juice, water, mustard, salt and hot pepper sauce in a large bowl until blended.  Add the cooked rice, carrots, peas, celery, onion, bell pepper, optional black-eyed peas, parsley and thyme to the dressing.    Add black pepper to taste.  Let stand 20 minutes before serving.

280; Protein 7 g;   Carbohydrates 44 g; Sodium 460 mg; Fat 8 g; Saturated Fat 1 g; Cholesterol 0 mg; Dietary Fiber 5 g.

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This delicious recipe was published in a Watkins catalog.   For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.

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