Back 1 1/2 Cups / 375 mL (dry) Watkins
Brown & Wild Rice Blend
1 Cup / 250 mL Diced (1/4 inch / 6 mm) Carrots
1 Cup / 250 mL Fresh or Frozen Tiny Green Peas
1/4 Cup / 60 mL Watkins Original Grapeseed Oil
3 Tbsp. / 45 mL Fresh Lemon Juice
2 Tbsp. / 30 mL Water
1 Tbsp. / 15 mL Watkins German Style Mustard
1/2 teas. / 2.5 mL Watkins Inferno Hot Pepper
Sauce
1/2 Cup / 125 mL each; Diced (1/4 inch / 6 mm) Celery, Red Onion,
Green Bell Pepper
1 Can (16 oz. / 454 g) Black Eyed Peas, drained, rinsed
(optional)
2 Tbsp. / 30 mL Watkins Parsley
1/2 teas. / 2.5 mL Watkins Thyme
Watkins Black Pepper
Cook rice according to package directions. Cook peas and carrots. (Carrots may be cooked with rice if desired). Set aside. Whisk oil, lemon juice, water, mustard, salt and hot pepper sauce in a large bowl until blended. Add the cooked rice, carrots, peas, celery, onion, bell pepper, optional black-eyed peas, parsley, and thyme to the dressing. Add black pepper to taste. Toss to blend. Let stand 20 minutes before serving.
Nutritional Information
Per Serving:
Calories 280; Protein 7g; Carbohydrates 44g; sodium 460mg; Fat
8g; Saturated Fat 1g; Cholesterol 0mg; Dietary Fiber 5g
© Copyright 1999 The Rising
Stars Team
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