WEIGHT WATCHERS (WW) ITALIAN BROWN RICE SALAD
A great little salad from an issue of the British weight watchers magazine. It works out at 4 points per serving and is also on the core plan. It keeps well in the fridge if you forego the avocado.
Provided by PinkCherryBlossom
Categories Brown Rice
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Find a big bowl.
- Put everything in and mix well.
- Chill and serve.
Nutrition Facts : Calories 78.3, Fat 4, SaturatedFat 0.6, Sodium 3.2, Carbohydrate 10.2, Fiber 2.2, Sugar 0.7, Protein 1.5
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- Bring the broth to a boil in a medium saucepan. Stir in the rice. Reduce the heat and simmer, covered, until all the liquid is absorbed and the rice is tender, about 45 minutes. Remove from the heat; let stand, covered, about 10 minutes.
- Whisk the soy sauce, vinegar, lemon juice, and oil in a large bowl. Add the rice, peas, bell pepper, carrot, celery, scallions, raisins, and parsley; toss well to coat. Serve at once while still warm or cover and refrigerate until ready to serve, up to 2 days. Yields 1 cup per serving.
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- Cook rice according to package directions. Remove pan from heat and drain any excess liquid. Stir sugar snap peas into hot rice and let cool slightly, tossing occasionally.
- Meanwhile, in a large serving bowl, whisk together lemon zest, lemon juice, water, dill, oil, salt and pepper until blended. Add rice mixture, tomatoes, cucumber and onion; toss to mix and coat.
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