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    You are in: Home / Recipes / Asian Brown Rice Salad Recipe
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    Asian Brown Rice Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    20 mins

    50 mins

    CazMo's Note:

    Another recipe from a Lunch 'N Learn seminar at my work. Recipe by: Jenny Pitcher, RD, LD

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Add rice and water to medium saucepan and bring to a boil over medium heat. Boil for 1 minute. Turn the heat to low and simmer for about 50 minutes, or until water is absorbed. Remove from heat and fluff with fork. Let rice cool to room temperature.
    2. 2
      Preheat oven to 425 degrees. Combine carrots, fennel and onion on a large sheet pan and drizzle with olive oil and sprinkle with salt & pepper. Roast for 20-30 minutes or until tender.
    3. 3
      To make the dressing: In a medium bowl, combine vinegar, lemon juice, honey and ginger together. Add sesame oil by streaming into mixture and whisking to incorporate. Add cilantro and mix to combine. Season with salt and pepper.
    4. 4
      Once rice and veggies are cool, combine together and add dressing. Toss to coat.

    Ratings & Reviews:

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    Nutritional Facts for Asian Brown Rice Salad

    Serving Size: 1 (262 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 368.4
     
    Calories from Fat 214
    58%
    Total Fat 23.7 g
    36%
    Saturated Fat 3.4 g
    17%
    Cholesterol 0.0 mg
    0%
    Sodium 60.9 mg
    2%
    Total Carbohydrate 37.1 g
    12%
    Dietary Fiber 4.4 g
    17%
    Sugars 5.4 g
    21%
    Protein 3.7 g
    7%

    The following items or measurements are not included:

    rice wine vinegar

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