Rice Salad
Enjoy this versatile recipe with family and friends. You can substitute other frozen and fresh veggies than the ones listed in the ingredients depending on what you have on hand.
- Yield
- 6 Servings
- Serving size
- 1/2 cup, 1/6 of recipe
- Rating
- 3.00 of 5 (8 ratings)
Food groups
- Grains: 1 ounces
- Vegetables: 1/4 cups
Ingredients
- 2 cups cooked brown rice
- 1/2 cup frozen green peas, cooked
- 1 cup diced celery
- 1/2 cup diced bell peppers
- 1/4 cup raisins
- 2 tablespoons mayonnaise
- 2 tablespoons French dressing
- salt (1/2 teaspoon, optional)
Directions
- Wash hands with soap and water.
- Mix rice, vegetables, and raisins in a medium-sized bowl.
- Mix mayonnaise, dressing and salt in a small bowl.
- Stir into rice/vegetable mixture.
- Refrigerate leftovers.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 168.44 |
| Total Fat | 6.21 g |
| Saturated Fat | 1.05 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 4 g |
| Linoleic Acid | 3 g |
| α-Linolenic Acid | 0.4 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 1.93 mg |
| Carbohydrates | 25.96 g |
| Dietary Fiber | 2.6 g |
| Total Sugars | 6.59 g |
| Added Sugars included | 1 g |
| Protein | 3.03 g |
| Calcium | 20 mg |
| Potassium | 201 mg |
| Sodium | 94.07 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 35 mg |
| Phosphorus | 93 mg |
| Selenium | 4 mg |
| Zinc | 1 mg |
| Vitamin A | 23 mcg |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 12 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 24 mcg |
| Folate | 23 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.1 mg |
| Niacin | 2 mg |
| Choline | 14 mg |
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Source
Recipe by: Eating Smart, Being Active — Colorado State University and University of California at Davis
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/rice-salad. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.