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2 hours
Prep: 10 minutes
Cook: 5 minutes
367 calories per serving view nutrition facts
8 servings
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| 4 | cups | rice | brown, long-grain, cooked |
| 1/2 | cup | cider vinegar | or wine vinegar |
| 1/4 | teaspoon | dry mustard | |
| 1 | teaspoon | tarragon | |
| 6 | each | scallions, spring or green onions | finely chopped |
| 2 | each | celery | chopped |
| 1 | large | green bell pepper | chopped |
| 1 | large | tomato | |
| 1 | cup | green peas | frozen, cooked |
| 5 | tablespoons | pimiento | diced |
| 1/4 | cup | parsley leaves | fresh |
| 1 | each | cucumber | optional |
Mix vinegar, mustard, and tarragon.
Pour over the cooked rice.
Mix well. If rice is warm, let cool to room temperature before adding remaining ingredients.
When rice is cool, add remaining ingredients.
Toss gently.
Cover and refrigerate at least 2 hours before serving.
HELPFUL HINTS: For a variation, substitute basil or dill weed for the tarragon.
Short-grain brown rice also may be used. Serve as a cool main dish for a hot summer's evening, either plain or piled on lettuce leaves and garnished with tomatoes and watercress.
| % Daily Value* | |
| Total Fat 1.0g | 1% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 52mg | 2% |
| Total Carbohydrate 80.0g | 27% |
| Dietary Fiber 3.0g | 13% |
| Sugars 3.0g | |
| Protein 8.0g | 16% |
| Vitamin A | 20% | Vitamin C | 54% | |
| Calcium | 5% | Iron | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Cayenne Pepper is made from the dried pods of pungent chili peppers. This fiery spice adds flair to dishes from Asia, the Americas, and the Middle East. ...
I've had several different kinds of veggie burgers, but this one is by far the tastiest! I highly recommend this recipe!
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