Friday, December 26, 2008

Aussie Rice Salad

12 Servings
This recipe comes from Redcliffe, Queensland, Australia. It is a favorite family gathering recipe of Lucy Strathearn.

1-2/3 cups long grain enriched white rice, uncooked
2 apples
1 onion
1 sweet green pepper, ½ red and ½ green
1 (12 oz.) can whole kernel corn
1 cup raisins
parsley, for garnish
1 tablespoon curry
1/3 cup balsamic vinegar, or other vinegar
¼ cup peanut oil, or salad oil
2 tablespoons sugar

Cook rice according to package. Cool. Combine curry, vinegar, oil, and sugar. Shake well. Pour dressing over rice and toss to coat. Leave peel on apple and remove core, remove seeds from pepper. Dice all vegetables to uniform size. Add apples, onion, red and green pepper, corn, and raisins to rice. Add more or less vegetables and fruit according to taste preferences and appearance. Garnish with parsley or additional bell pepper. Chill. Serve as a side dish with meats and barbecue.

NOTE: Fat grams per serving may be reduced by reducing the amount of oil used in dressing.
Amount Per Serving
Calories 220 Calories from Fat 45
Percent Total Calories From:
Fat 21% Protein 5% Carb. 74%
Nutrient Amount per % Daily
Serving Value
Total Fat 5 g 8%
Saturated Fat 1 g 4%
Cholesterol 0 mg 0%
Sodium 4 mg 0%
Total Carbohydrate 41 g 14%
Dietary Fiber 2 g 6%
Protein 3 g
Vitamin A 3% Vitamin C 19% Iron 9%

(Source: Utah State University Food Storage Cooking School—Low and Hendricks, USU Extension, Salt Lake County, 1/1999, pg. 110. Copies may be made for individual and non-profit use as long as Utah State University Extension credit appears on each page.)

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