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The Colorful Plate
Salads and Soups

Peer Review Status: Internally Reviewed by Cancer Center Staff
First Published: 2000

Brown Rice Salad

 Submitted by: Carolyn Beelner
Cancer Information Service
Source: Betty Crocker’s New Choices Cookbook

1/2 cup uncooked brown rice 2 Tablespoons fresh parsley
1-1/2 cup nonfat chicken broth 1 teaspoon lemon peel, grated
1 cup apple, chopped 2 Tablespoons apple juice, frozen concentrate, thawed
1/3 cup raisins 1/2 teaspoon black pepper
1/4 cup green onions, chopped 1/4 teaspoon ground ginger
1/4 cup fresh lemon juice 1/4 teaspoon ground nutmeg
  1. Cook rice as directed on package, except substitute broth for the water and omit salt.
  2. Toss rice and remaining ingredients in a glass bowl. Cover and refrigerate about 2 hours or until chilled.

Serves: 6 Nutrition Facts

Calories: 112 Saturated Fat: 0.1 gm
Carbohydrate: 26 gm Fiber: 1 gm
Cholesterol: 0 mg Protein: 4 gm
Fat: 0.6 gm Sodium: 130 mg

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