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Packed with vegetables, this dish has a touch of Indian flavor. “I first had it at a party and loved the bright look and taste.” It’s a cinch to double, too! —Sandy Heley, Grand Junction, Colorado
This recipe is:
Quick
Nutritional Facts 3/4 cup equals 279 calories, 12 g fat (2 g saturated fat), 0 cholesterol, 245 mg sodium, 38 g carbohydrate, 6 g fiber, 7 g protein.
Originally published as Rice Vegetable Salad in Simple & Delicious August/September 2010, p16
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Reviewed on Apr. 02, 2011 by 66 chick
My family found this very tasty
Reviewed on Sep. 06, 2010 by churmusidn
This salad was easy to make and very good. The Basmati rice is a little pricey to purchace and would suggest using regular instant rice or uncooked long grain rice such as Uncle Ben's.
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