Summer Rice Salad
| Serves: | 8 |
| Serving Size: | 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 Tbsp chopped red onion |
| ¾ cup corn (cut fresh from the ear, frozen or canned) | 1 Tbsp rice vinegar |
| 2 scallions, trimmed and sliced | 1 Tbsp extra virgin olive oil |
| 2-4 Tbsp finely chopped parsley | salt and fresh ground pepper to taste |
| 3 Tbsp chopped walnuts |
Cooking Instructions:
1. 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
Trial Administration