Rice Salad with Asparagus and Peppers

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Rice Salad with Asparagus and Peppers Ingredients

3 c Water	2 sm Zucchini; jullienned
3/4 ts Salt	1/4 c Light mayonnaise
1 1/2 c Long-grain rice; preferably	1/4 c LF sour cream or yogurt
250 g Asparagus; 1-inch diagonal	1/4 c Chives or green onions;
1 Sweet red pepper; strips

Instructions for Rice Salad with Asparagus and Peppers

1. In large saucepan, bring water and salt to boil. Stir in rice. Cover, reduce heat to low and cook 15 mins. After rice has cooked, stir in asparagus and peppers. Cover and continue cooking until rice is tender, from 3-5 more mins. Stir in zucchini and remove from heat. 2. Stir mayonnaise with sour cream. Drain off any liquid from rice mixture and then stir in mayonnaise mixture. Add chives and toss gently. Serve warm, at room temp, or cold. Keeps well in fridge for at least 1 day. Per 1 cup serving: 170 calories, 3g fat (16%CFF) Contributor: "Chatelaine" July 97 Posted to recipelu-digest Volume 01 Number 539 by Cathleen on Jan 16, 1998

Main Ingredient: RiceCuisine: Uncategorized

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