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Rice Salad - 50 Servings

Rice Salad - 50 Servings
 
Rice Salad - 50 Servings
This recipe comes from USDA Healthy Meals Resource System, Recipes for Child Care

Ingredients

1 qt. plus ¼ c. enriched long grain white rice

1 qt. plus 2 ½ c. water

2 tsp. salt

1 ½ c. tomato juice

3 Tbsp. white vinegar

2 Tbsp. vegetable oil

2 tsp. granulated garlic

1 tsp. dry mustard

2 tsp. dried oregano

2 Tbsp. dried parsley

½ tsp. ground black or white pepper

3 ½ c. carrots, shredded

1 c. tomatoes, diced ¼”

1 ¼ c. cucumbers, peeled and seeded, diced ¼”

1 qt. 1 ½ c. frozen mixed vegetables, thawed and drained

2 ¼ c. canned garbanzo beans, drained and rinsed

Directions

Combine rice, water, and salt and divide equally into two 9”x13”x2” pans. Bake at 350 F for 25 minutes. To make dressing, in a mixing bowl whisk together tomato juice, vinegar, vegetable oil, granulated garlic, dry mustard, oregano, parsley, and pepper. Place hot rice in a mixing bowl. Pour dressing over top and toss to thoroughly coat rice. Cover with plastic wrap and refrigerate for 1 hour. To the rice add carrots, tomatoes, cucumbers, mixed vegetables, and beans. Stir to combine. Spread approximately 1 quart into four 9”x13”x2” pans. Cover and refrigerate. Serve ⅓ cup portions.

Makes 50 servings.

Per serving (⅓ cup): 75 calories, 1 gram (g) of fat, 15 g carbohydrate, 2 g protein, 1 g fiber and 128 mg sodium.

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