Food and Nutrition


| Share

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


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


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.

Creative Commons License
Feel free to use and share this content, but please do so under the conditions of our Creative Commons license and our Rules for Use. Thanks.