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Wild Rice Pepper Salad

By: Darlene Gibbon  
"'Over the years, Ive made this chilled salad countless times,' says Darlene Gibbon of Milnor, North Dakota. 'Using leftover rice really cuts down kitchen work and helps clean out the refrigerator, too.'"

Rating: This weblink has been rated 2 times with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 199 people have saved this

Prep Time:
10 Min
Cook Time:
1 Minute
Ready In:
11 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 2/3 cup uncooked wild rice
  • 3 cups water
  • 1 cup chopped green pepper
  • 1 cup chopped sweet red pepper
  • 1 cup chopped yellow bell pepper
  • 1/2 cup sunflower kernels
  • 1/3 cup chopped onion
  • 1/3 cup raisins
  • 1/2 cup fat free Italian salad dressing

Directions

  1. In a small saucepan, bring the rice and water to a boil. Reduce heat; cover and simmer for 1 hour or until rice is tender. Drain and place in a bowl. Refrigerate until chilled. Add the remaining ingredients; toss to coat.

Footnotes

  • Nutritional Analysis: 3/4 cup equals 206 calories, 7 g fat (1 g saturated fat), 1 mg cholesterol, 357 mg sodium, 32 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat, 1/2 fruit.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 4, 2007 by Emily Duff 
This dish has a satisfying texture; slightly chewy rice with crunchy peppers and sunflower... MORE

 
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