Notice: Users may be experiencing issues with displaying some pages on stanfordhealthcare.org. We are working closely with our technical teams to resolve the issue as quickly as possible. Thank you for your patience.
 

COVID-19 Updates:      What We're Doing to Keep You Safe »      COVID-19 Resources »       Updated Visitor Policy »

Summer Rice Salad

PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

Serves:  8

Per Serving:  ½ cup: 94 calories, 4g fat (<1g saturated fat), 14g carbs, 3g protein, 2g fiber, 57mg sodium

NOTE:  This recipe is NOT OK for those on the LMD (Low Microbial Diet).

Ingredients:

2 cups cooked wild rice

2 scallions, trimmed and sliced

2-4 Tbsp finely chopped parsley

3 Tbsp chopped walnuts

¾ cup corn (cut fresh from the ear, frozen or canned)

2 Tbsp chopped red onion

1 Tbsp rice vinegar

1 Tbsp extra virgin olive oil

Salt and fresh ground pepper to taste

Cooking Directions:

  1. In a large bowl, combine the wild rice, corn, scallions, parsley, nuts and onion.
  2. In a small bowl, whisk together the vinegar and oil, then add it to the rice mixture. Toss to continue. Season it to taste with salt and pepper. 
  3. Cover and let it stand for 30 minutes before serving to allow the flavors to develop.

Recipe from: The American Institute for Cancer Research