Rice salad with asparagus and peppers
8 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Water |
| ¾ | teaspoon | Salt |
| 1½ | cup | Long-grain rice; preferably converted |
| 250 | grams | Asparagus; 1-inch diagonal pieces |
| 1 | Sweet red pepper; strips | |
| 2 | smalls | Zucchini; jullienned |
| ¼ | cup | Light mayonnaise |
| ¼ | cup | LF sour cream or yogurt |
| ¼ | cup | Chives or green onions; thinly sliced |
Directions
1. In large saucepan, bring water and salt to boil. Stir in rice. Cover, reduce heat to low and cook 15 mins. After rice has cooked, stir in asparagus and peppers. Cover and continue cooking until rice is tender, from 3-5 more mins. Stir in zucchini and remove from heat.
2. Stir mayonnaise with sour cream. Drain off any liquid from rice mixture and then stir in mayonnaise mixture. Add chives and toss gently.
Serve warm, at room temp, or cold.
Keeps well in fridge for at least 1 day.
Per 1 cup serving:
170 calories, 3g fat (16%CFF) Contributor: "Chatelaine" July 97 Posted to recipelu-digest Volume 01 Number 539 by Cathleen <catht@...> on Jan 16, 1998