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Olive Rice Salad
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Rating: 4.0/5 (30 votes cast)

Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: American
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 236
% Daily Value**
Total Fat 12g
Saturated Fat 2g
Unsaturated Fat 2g
Cholesterol 0mg
Sodium 149mg
Total Carbohydrate 30g
Dietary Fiber 2g
Sugars 1g
Protein 4g
Vitamin A  4%Vitamin C  37%
Calcium  3%Iron  7%
Potassium  5%Vitamin E  6%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Olive Rice Salad

Date Added: July 08, 2015


2 cups Water lightly salted
3/4 cup Brown Rice
1 cup Corn kernels cooked
1/3 cup Black Olives chopped
1/3 cup Green Olives chopped
1 Red Pepper medium finely diced
1 1/2 cups Cabbage finely shredded
2 Scallions chopped
1/4 cup Olive Oil
1/2 Lemon juiced
Ground Pepper freshly
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1. Bring the water to a boil in a saucepan.

2. Stir in the rice, return to a boil, then lower the heat and simmer, covered, until the water is absorbed, about 35 minutes.

3. Fluff the rice with a fork, then let it cool completely.

4. Combine the rice with the remaining ingredients in a mixing bowl and toss together thoroughly.

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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving

This recipe is high in Vitamin C with 37% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Gluten, Rice, Corn, Cabbage, Spring Onion, Olive Oil, Citric Acid allergies.
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