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Wild Rice And Lemon Rice Salad Recipe

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Wild Rice And Lemon Rice Salad Recipe

Prep Time: Cook Time:

Ingredients

  • Spices, pepper, black | 1.00 dash
  • Olive oil | 6.00 tablespoon
  • Parsley, raw | 2.00 tbsp
  • Wild rice, raw | 0.25 cup
  • White rice long grain enriched, raw | 8.00 oz
  • Lemon juice, raw | 3.00 tbsp
  • Granulated sugar | 1.00 tsp
  • Salt | 1.00 dash
  • Papayas, raw | 1.00 fruit, small
  • Onions raw | 0.50 cup, sliced
  • Dry roasted pecans, no salt | 1.00 oz
  • Dry roasted sunflower seeds, no salt | 1.00 oz
  • Spices, poppy seed | 1.00 tbsp
  • Dried brazilnuts | 1.00 oz 6 kernels
  • Salt | 1.00 tsp
Nutrition Facts (Per Serving)

Calories per serving: 379.84 mg

Fat per serving: 23.99 g

Saturated fat per serving: 3.36 g

Protein per serving: 5.78 g

Sodium per serving: 32.11 mg

Cholesterol per serving: 0.00 g

Instructions

  1. In a lightly salted, boiling water, cook wild rice for about 35 minutes or until tender.
  2. At the same time, in a pan put the long-grain rice with plenty of cold water, then put salt, sugar and 2 tbsp lemon juice; boil and let simmer gently for about 12 minutes or until cooked.
  3. Drain both of the rice and put in a large bowl. Mix together parsley, 1 tbsp lemon juice, olive oil, salt and pepper and then season and toss with the rice. Let completely cool.
  4. Before serving, peel and cut the papaya, discard the seeds and dice the flesh. Mix in the rice along with the nuts, onions and seeds.
  5. Adjust seasoning and serve immediately.

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