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You are here: Eat Smart » Recipes » Salad » 2010 Rainbow Brown Rice Salad

2010 Rainbow Brown Rice Salad

Created by Rozanne Stevens
Ingredients:

500 g small cooked prawns
2 cups cooked brown rice
1 red pepper, finely chopped
1 green pepper, finely chopped
3 spring onions, finely chopped
2 celery sticks, finely chopped
2 tablespoon lemon juice
2 tablespoon olive oil
2 tablespoon half-fat crème fraiche
2 tablespoon fresh chives, finely chopped
1/2 teaspoon sugar
salt and pepper

Method:
  1. Mix all the ingredients to combine, season with salt and pepper and garnish with extra chives.
  2. Make sure to either eat rice hot or chilled. At tepid temperatures it breeds bacteria after 90 minutes.

    Recipe Analysis:

    Servings: 4

    Per 100g
    Per serving: 336g
    Energy (kcal)
    101.0
    338.0
    Protein (g)
    9.2
    30.8
    Carbohydrate (g)
    10.7
    35.8
    Sugars (g)
    1.5
    5.2
    Total Fat (g)
    2.6
    8.8
    Saturated Fat (g)
    0.6
    2.1
    Fibre (g)
    0.7
    2.3
    Salt (g)
    1.4
    4.8
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Registration No. 8706.
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