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Summer Rice Salad
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).
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
- In a large bowl, combine the wild rice, corn, scallions, parsley, nuts and onion.
- 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.
- Cover and let it stand for 30 minutes before serving to allow the flavors to develop.
Recipe from: The American Institute for Cancer Research